Seviyan - Sweet Asian Vermicelli (toasted)

Total Time: 40 mins Preparation Time: 5 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 4 -5 tablespoons sunflower oil (you can use vegetable or canola too)
• 7 ounces toasted vermicelli (seviyan)
• 2 cups whole milk (i use semi skimmed)
• 1/2 cup sugar (you can reduce the amount to a 1/4 cup)
• 8 -10 whole green cardamom pods
• 4 tablespoons slivered almonds
• 20 shelled and sliced pistachios

Recipe

• 1 place oil in a medium sauce pan, break the vermicelli into inch-long pieces (i find it easy to lay on a chopping board & slice with a large chefs knife) and add to the pan.
• 2 cook the vermicelli over a medium heat, stirring occasionally. when the vermicelli has browned to a walnut colour - about 5 minutes, add the milk and almonds.
• 3 gently bash the cardamom pods with a rolling pin or bottom of a heavy pan to release the seeds. add the seeds to the cooking pan & add the sugar.
• 4 cover and cook for 20 to 25 minutes over medium heat. the vermicelli will begin to soak up the milk. check every 5 minutes to see how much milk has been absorbed & be careful to stir occasionally.
• 5 when the milk is almost completely absorbed, turn the heat as low as will go & cook with the lid off for around 10 minutes or until the noodles are separated.
• 6 serve warm in small bowls topped with the pistachios. to make this a creamy dessert, you can also spoon over a little single cream or evaporated milk!
• 7 (if using the mixed fruit & nut add half of it at the time when the almonds are added & the remainder to decorate like the pistachios).