Sewai / Vermicelli Pudding

                                                                       

I am surprised I had not posted this recipe way before now. In fact, to double check I went through all the recipes I have posted!! But no, this recipe wasn't there. Which reminds me.... I had better start writing down the names of recipes I have posted. I cannot rely on my memory alone... now that the recipes have crossed the hundred mark.

Coming to sewai...this is one of the earliest desserts I learnt and it has remained a firm favourite down the years.  Why? Simply because this recipe can be as festive or as ordinary as you want it to be.  You can serve it on festivals as it is a truly traditional dish. You can rustle it up quickly if you are expecting guests at short notice. Then again you can make it just because you feel in the mood for something sweet.  This  recipe  conforms to just about any occasion. Moreover it is fairly light and quick and easy to make.

 You will be at home with this recipe whether you are a novice at cooking or a pro! It is just that type of recipe that everyone is comfortable with. With the festive season in full swing what better time to make it!?!

Ingredients: 

1 cup sewai ( vermicelli)
1 tbsp ghee
3 cups milk
3 tbsp sugar
1/2 tsp cardamom powder
1 tbsp almonds
1 tbsp cashew nuts
1 tbsp raisins

Method:   Heat 1 tbsp ghee in a heavy bottom pan and add the sewai.  Stir for a couple of minutes till it gets lightly roasted. Remove and keep aside  on a plate. Now add the almonds, cashew nuts and raisins and fry lightly. Take out.

In the same pan or using a different pan put the milk to boil.  Once the milk boils, lower flame and let milk simmer for about five minutes. Then add the roasted sewai and sugar and let it cook for a few more minutes till the milk thickens. Close flame and add cardamom powder. Also add the nuts and raisins, leaving some for garnish.

The sewai will become a little thicker on cooling so make sure you do not thicken milk too much while cooking. In case it still gets thick, add more milk. If you want a richer texture you could use more milk and let it reduce considerably before adding sewai  or add condensed milk.