Sadia Hussain

Milky Vermicelli Dessert Recipe

This vermicelli and milk dessert is called Seveyyan and it makes its appearance in almost every Pakistani home for Eid,  but I make this any time of the year, just because.

Slurping a bowl of vermicelli noodles swimming in sweet, fragrant milk is pure comfort, eaten cold or warm. I like it cold 😋.


You can whip this up in no time at all and it stays in the fridge for up to 4 days. My kids used to love this for breakfast. You can find roasted vermicelli in any South Asian grocery store so please pick up a packet and make this easy, delicious dessert.

Milky Vermicelli Dessert Recipe

Sadia Hussain

SERVES

6

TOTAL TIME

30 Minutes

INGREDIENTS

• 4 cups full fat milk (I use 2 cups full fat milk and 2 cups half and half)
• 1 1/2 cups sugar or to taste (I like mine sweet)
• 1 packet roasted vermicelli (I use about 3/4 of the packet)
• 10 small black cardamom pods ground to powder
• 1/2 cup almond sticks (roasted or fried)
• 1/4 cup pistachio sticks (roasted or fried)

METHOD

  1. In a large pot, boil milk for 10 minutes.

  2. Add sugar and continue boiling for 10 minutes.

  3. Add vermicelli, stirring continuously and boil for 10 minutes.

  4. Add cardamom powder, almond sticks and pistachio sticks.

  5. Serve warm or cold.

Tips and Bits

You can use all half and half if you prefer.


I break the vermicelli up with my hand as I sprinkle it into the milk.


I like to fry my almonds and pistachios in ghee and drain on a paper towel.


Fry some golden raisins or dry dates to add to this if you like.

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