Vermicelli Milk Pudding is a sweet symphony of comfort & joy. There are many variations of this luscious combination from across the world, one of which is ‘Seviyan payasam’ or ‘Seviyan Kheer‘ which is a festive treat that offers a perfect blend. Silky vermicelli, rich whole milk, condensed milk, dry fruits, nuts and aromatic spices such as cardamom powder, saffron, or dried nutmeg all come together to help earn its place as a beloved classic embraced by diverse cultures around the world.
With variations in ingredients and preparation methods, this dessert has found its way onto tables from the bustling streets of India to the cosy kitchens of the Middle East and beyond. The Moroccan version of this dessert, however, is much simpler and is more commonly known as ‘Fdawesh bil Halib’ or ‘Sha3riyah bil Halib.‘ Its adaptability and universal appeal speak volumes about its ability to transcend borders and bring people together through a shared love for sweetness.
Ingredients:
The beauty of Vermicelli Milk Pudding lies in its simplicity, with a handful of ingredients that come together to create the perfect combination. The essentials usually include:
- Vermicelli noodles
- Milk
- Sugar
- Ghee or butter
- Cardamom
- Nuts (almonds, cashews, or pistachios)
- Raisins
Steps to Sweet Perfection:
Crafting Vermicelli Milk Pudding the Pakistani way is a delightful process, beginning with the toasting of vermicelli in ghee or butter to release a nutty aroma. The addition of milk, sugar, and a hint of cardamom transforms the mixture into a luscious, creamy pudding. The final touch involves the addition of nuts and raisins, providing a delightful crunch and a burst of sweetness in every spoonful.
Cultural Variations
As this dessert traverses cultural boundaries, it takes on unique nuances in each region. In India, it may be adorned with saffron, rose water, or even garnished with silver leaf during festive occasions. In the Middle East, the addition of orange blossom water lends a fragrant twist. Regardless of the variation, Vermicelli Milk Pudding remains a symbol of celebration, warmth, and the joy of shared moments.
Pakistani Seviyan Kheer Recipe Method
Ingredients:
- 1 cup vermicelli, roasted (seviyan)
- 1⁄2 – 1teaspoon ghee (optional)
- 1 – 1 1⁄2cup raw sugar (can use regular white sugar)
- 1⁄2teaspoon cardamom powder
- 1tablespoon pistachios, chopped
- Wash a saucepan with cold water and shake out the excess.
- Place pan over medium flame and heat the milk, stirring often until it is near boiling (should take 10 minutes). Scrape the walls and base of the pan while heating, to prevent the milk from sticking.
- Lower heat to med-low, and cook uncovered, stirring every 5-10 minutes until the milk is reduced by about 1/3 (this should take about 1 hour).
- Add the roasted vermicelli to the reduced hot milk. The vermicelli can be broken into smaller pieces first to make it easier to handle. Roasted vermicelli should be available in packets from Indian or Pakistani grocery stores.
- The vermicelli will soften after 2-3 minutes. Add the ghee (optional) and mix it through. Continue to cook seviyan over med-low a further 5 minutes.
- Add the sugar and stir to dissolve. You may want to add 1 cup first and taste the seviyan after the sugar dissolves fully to see if you want the dessert to be any sweeter.
- Stir through the cardamom powder, then let the seviyan thicken over med-low heat for another 10-15 minutes, stirring occasionally to prevent the mixture from sticking.
- Serve warm in individual bowls garnished with pistachio nuts. If chilling, cover with plastic wrap that is in contact with the surface of the pudding, let cool almost to room temperature and then chill for several hours in the fridge.
Vermicelli Milk Pudding Serving Suggestions
The versatility of Vermicelli Milk Pudding extends to its serving options. Enjoy it warm or chilled, as a comforting dessert after a hearty meal or as a sweet treat to mark special occasions. Some enthusiasts even revel in pairing it with a cup of chai or coffee, creating a perfect balance of flavours.
In the world of desserts, Vermicelli Milk Pudding stands out as a timeless classic that transcends cultural boundaries. Its simplicity, adaptability, and the sheer delight it brings make it a favourite among those with a sweet tooth. So, whether you’re crafting it for a festive gathering or simply to indulge in a moment of sweetness, embrace it and enjoy the comfort it brings to your palate!
Moroccan Vermicelli Milk Pudding
Ingredients
- 2 cups Water
- 1 cup Vermicelli
- 1/2 tsp Salt
- 1/2 tsp Cinnamon powder
- 2-3 cups Whole fat milk According to your preferred consistency
- 3 tbsp Sugar to taste
- 5 tbsp Condensed Milk (I used ½ cup evaporated milk once and it came out just as nice)
- 1 tbsp Olive oil optional
- 5 Crushed cardamons
- Prefered Nuts & dried fruit for garnish chopped or crushed
Instructions
- Add the boiled water to a manageable saucepan
- Add the salt to it and put it to boil on a high-heat
- Add the olive oil, crushed cardamons and sugar and give it a light stir
- Then add the Vermicelli while stirring with a wooden spoon
- After a few minutes add the condensed milk and continue to stir until you see the vermicelli soften and cook
- Turn down to medium heat then add the milk a small portion at a time while stirring
- Stir until it is near boiling (should take about 10 minutes). You may want to scrape the walls and base of the pan while heating, to prevent the milk from sticking.
- Keep stirring until the vermicelli is fully cooked & add more milk if needed
- Turn off the heat and leave to stand for 5 minutes
- The mixture should then thicken while cooling down, if it seems to have got too thick you can add more milk to thin it out, but then you may need to amend the sugar to taste.
- Serve it in individual bowls or one large plate and decorate with a sprinkle of cinnamon powder, crushed nuts and dried fruits of choice. It can be eaten warm or cooled.
