Sevaya Kheer (Vermicelli Milk Pudding)

  • Serves

    serves 4


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
  • 12 cup sugar
  • 14 cup pistachios, minced
  • 3 tbsp. golden raisins
  • 3 tbsp. sliced almonds
  • 12 tsp. ground cardamom


Step 1

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.

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