Milky Seviyan
Milky Seviyan recipe or vermicelli kheer, is a traditional Pakistani dessert that is prepared on many celebratory occasions. Seviyan is a bunch of long strings that look like spaghetti; however, the process of making it is completely different. Milky Seviyan recipe is a yummy addition to the dining table, mainly due to its festive features. Doodh seviyan recipe in Urdu is a handy tutorial which explains how the seviyan sticks gets mixed with milk, sugar and then flavored with cardamom or garnish of your choice. From just the smell of seviyan, if you’re from the Indian subcontinent, you are likely to be sent on a trip to the comforting moments of childhood. You’re likely to remember those mornings on Eid when you’d be welcomed to the dining table with the sweet scent of seviyan. Seviyan is a dessert that has been craved for generations by every age group.
To most people, seviyan recipe with milk Pakistani has always been something more than a dessert. Seviyan kheer with condensed milk has more healthy ingredients that are a perfect treat for your children, especially during Eid where it helps in putting a smile on everyone’s faces. Eid seviyan recipe has had a major hand in connecting one neighbor to another because of Pakistani tradition. Seviyan is like a romantic dessert which celebrates the country’s glorious and heart-warming history. Not only that, its other example called dry seviyan recipe Pakistani version also highlights heritages which, mostly the ones borrowed from the mighty Mughal heritage. Meanwhile making and having this easy Seviyan recipe has proven to bring a happy, carefree and safe days resembling childhood that one can never forget because every bite ends with the flash backs of the peaceful and endless summer days of Pakistan.
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1 gallon whole milk
1 1/2 cups pitted dried dates
1/4 cup sliced almonds
1/4 cup sliced pistachios
1/4 cup dried and shredded unsweetened coconut
1 1/2 cups sugar
1 cup roasted vermicelli, broken into small pieces
10 crushed cardamom pods
1/4 cup yellow raisins
2 drops kewra
How to make Milky Seviyan
METHOD:
1. In a large pot over high heat, bring the milk to a boil.
2. Add the dates and continue to cook over medium heat for another 20 minutes. Stir constantly, so the milk doesn't stick to the pan.
3. After 20 minutes, or when the milk is the consistency of half and half, add almonds, pistachios, coconut and sugar.
4. Let cook for 10 minutes over medium heat or until the milk thickens a little more.
5. Add vermicelli and stir constantly.
6. When milk thickens further, add the cardamom, raisins and two drops of kewra, if using.
7. The dessert is a warm, creamy soup with thin noodles when finished.
Posted By:
~Sani~, karachi
What's better than actually having cereal for breakfast? That's right! Milky Seviyan. Milky seviyan recipe is something very easy for me to try and trying out this new version of the recipe here is amazing.
Milky seviyan is one of my first choices when it comes to festivals like Eid because it is very light on the stomach, perfect for someone who is dieting after Ramadan. Because honestly, I actually gain weight during Ramadan. Milky seviyan recipe is also the best option for breakfast. My family always has seviyan for breakfast during Eid.
Milky seviyan is a very delicious recipe and I can’t wait to make it for my brother who is coming back from Canada! I found this Milky seviyan recipe to be every easy to understand and apply!
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