Sevoonaru (vermicilli pudding)

My little one loves to try recipes that he discovers in his storybooks. He loves The Planet Omar series by Zanib Mian.  He discovered Seviyan a vermicelli pudding that is a Pakistani and also an Indian dessert.  Even in a Maldivian recipe book, I found a similar recipe called Sevoonaru.  

So I referred to a few Pakistani recipes and also to the local ones, found in some of the local cookbooks. It is an easy recipe, a lot easier than the one I made following my sister's recipe. 

broken up vermicilli

This one also takes some time to cook, as the milk needs to be reduced but in this one, the vermicelli is cooked in the milk while it is being reduced.  I added some raisins and sliced Kanamadhu ( Indian Almonds). 

It is an easy dish to make and sure to be a crowd-pleaser.  

Yield: 4-6

Author: Nammi

Sevoonaru

Ingredients

• 1 cup vermicelli
• A handful of kanamadhu (Indian almonds), thinly sliced
• A handful of raisins
• 2 tbsp condensed milk
• 1 L milk
• ½ cup to ¾ cup sugar (depends on taste)
• ½ tsp freshly ground cardamon
• 2tbsp ghee

Instructions

1. Break the vermicelli into small pieces.
2. Melt the ghee in a large pot, add the vermicelli and stir fry until it starts to colour. Add milk and stir.
3. Stir and let it simmer, stirring occasionally over medium-low heat for about 30 minutes or more until the milk has reduced in half.
4. Stir in sugar and condensed milk and stir it around to dissolve the sugar. Sprinkle in the cardamom powder, add the nuts and raisins and cook for a further 5 minutes.
5. Taste adjust sweetness and also the taste of cardamon.
6. Switch off and pour into a serving bowl and let it cool. It will thicken more as it cools. Serve lukewarm or chilled.

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