Seviyan – A lil desi food porn

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Seviyan infused with rose water and saffron. Made with love by my Mom.

1/2 package seviyan (fine vermicelli, avail. at Indian grocers)

1 tbsp butter

2 1/2 tbsp oil

1/8 cup farina (cream of wheat)

3 cardamom pods

1 can evaporated milk

2 1/2 cans whole milk (* use the evap. milk can for the measurement)

1/2 heaping cup sugar (more/less to taste)

1/4 tsp rose water

Large pinch saffron

Garnish: 1/4 cup Slivered almonds, 10 pistachios, crushed

Method:

1)      In a medium pot, add the butter and oil.  Gently warm, and then add in the farina. Over medium heat, lightly stir until the farina becomes a bit bubbly.  Be careful to not burn.

2)      Open the 3 cardamom pods, and add seeds to th farina.

3)       Continue to stir, until farina becomes aromatic, light beige and creamy.

4)       Add one can of evaporated milk, and stir quickly

5)       Add 2 1/2 cans whole milk, and stir.

6)      Add the sugar; bring to boil and cover.  Cook for 2 minutes.

7)      Lower heat.  Crush the seviyan into 1/2 inch pieces, and gently sprinkle in to the farina/milk mixture.

Stir as you sprinkle seviyan in.

8)       Increase heat and bring to boil again, and cook for 1 – 2 minutes.

9)      When the seviyan starts to bubble, cook for 1 more minute, and then turn off heat.

10)    Crush the saffron in mortar and pestle.   Add a little milk to it;  mix well. Stir in  this saffron milk to seviyan.

11)      Stir in 1/4 tsp. rose water, and garnish with slivered almonds and crushed pistachios.

12)    Serve warm, or cold  (If serving cold, seviyan gets a bit thick. You can add some half and half to thin it out)

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2 thoughts on “Seviyan – A lil desi food porn

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