Vermicelli with Milk

January 17, 2013

Vermicelli with Milk

( Dudh Sewaian)

"A basic yet delectably sweet milk pudding named  Vermicelli with Milk, made with broiled vermicelli and cooked until a delicate custard consistency. Vermicelli with Milk is a well known dessert in Pakistan and India, and frequently eaten first thing on the Muslim celebration of Eid. Partake in this dish warm or chilled. I only use a saucepan to make desserts like custard, rice pudding, and seviyaan because spicy food tends to get into cooking tools, so the same pans I use to make meals wouldn't be good for desserts."

Ingredients:

60 gm vermicelli,

1 litre full cream milk,

½ - 1 cup sugar,

½ teaspoon saffron,

1 – 2 tablespoon rose water,

2 tablespoons raisins,

1 tablespoon almonds,

1 tablespoon pistachios.

Method:

·         Soak the almonds and pistachios overnight. Peel and shred. Break the vermicelli into 3 cm (2”) long pieces.

·         Boil the milk. Add the saffron, vermicelli, stir and simmer for 2 – 3 minutes. Add sugar; 3 tablespoons at a time. Add the raisins and rose water.

·         Remove from heat. Leave to cool. Stir regularly. Transfer in a serving dessert bowl. Sprinkle with the shredded almond and pistachio. Put in the refrigerator for 3 – 4 hours.

Serve at breakfast, lunch or dinner. 8 servings.