It seems like “doodh seviyan” or “doodh sevaiyan,” a popular South Asian dessert. If that’s the case, here’s a simple recipe for making doodh seviyan:
Ingredients:
- 1 cup vermicelli (seviyan)
- 4 cups whole milk
- 1/2 cup sugar (adjust according to your taste)
- 1/4 cup ghee (clarified butter)
- 1/4 cup mixed dry fruits (almonds, cashews, raisins)
- 1/2 teaspoon cardamom powder
- A pinch of saffron strands (optional)
Instructions:
- Roasting the Vermicelli:
- Heat ghee in a pan over medium heat.
- Add vermicelli and roast until it turns golden brown. Keep stirring to ensure even roasting.
- Preparing the Milk Mixture:
- In a separate pot, heat the milk until it comes to a boil.
- Add the roasted vermicelli to the boiling milk and simmer on low heat.
- Stir occasionally to prevent sticking.
- Adding Sugar and Flavors:
- Once the vermicelli is cooked and the milk has thickened, add sugar to the mixture. Stir well until the sugar is dissolved.
- Add cardamom powder and saffron strands for flavor. Mix well.
- Adding Dry Fruits:
- In a small pan, roast the mixed dry fruits in ghee until they become golden.
- Add the roasted dry fruits to the vermicelli and milk mixture. Reserve some for garnishing.
- Final Touch:
- Continue cooking until the seviyan is fully cooked, and the milk has reached the desired consistency.
- Serve:
- Once done, remove from heat and let it cool for a bit.
- Garnish with the reserved dry fruits.
- Serve warm or chilled, as per your preference.
Enjoy your delicious doodh seviyan! Adjust the sugar quantity based on your sweetness preference.