Sevaya Kheer (Vermicelli Milk Pudding)
Home cook Yamini Joshi gave us the recipe for this Punjabi dessert of cardamom-spiced milk bolstered by toasted vermicelli noodles, dried fruit, and nuts. It’s just one example of India’s rich tradition of dairy-based desserts, which range from this pudding to the crumbly milk curd sweets known as sandesh. This recipe first appeared in our August/September 2014 special India issue with Laura Grahame’s story Holy Cow.
- 2 tbsp. ghee
- 3 oz. vermicelli pasta, broken into 1″ pieces
- 5 cups whole milk
- 1⁄2 cup sugar
- 1⁄4 cup pistachios, minced
- 3 tbsp. golden raisins
- 3 tbsp. sliced almonds
- 1⁄2 tsp. ground cardamom
- Melt ghee in a 4-qt. saucepan over medium-high. Cook pasta until reddish-brown, 3–4 minutes. Add milk; boil. Reduce heat to medium; cook, stirring occasionally to prevent scorching, until thickened, 15–17 minutes. Stir in sugar, pistachios, raisins, almonds, and cardamom; cook 2–3 minutes. Serve warm.