Sevaiyan
Ingredients
- 2 & ½ Pints Milk
- 400 g Evaporated Milk
- 125 g Sugar
- 4 Cardamom Pods
- 160 g Vermicelli
- Handful of Almonds
Instructions
- Start by leaving the almonds to soak in a bowl of hot water so they become easy to peel by the time you’ve completed making the sevaiyan
- In a saucepan combine the milk, evaporated milk, sugar and cardamom pods and allow the milk to boil at medium heat
- Once the milk starts to bubble add in the vermicelli and reduce to low-medium heat
- Keep cooking at low-medium heat, stirring throughout, keeping an eye on the milk to ensure that it doesn’t rise out of the saucepan. Once it begins to rise, turn the heat down to low, and then back to low-medium heat a few seconds later. Keep cooking for 7 minutes
- Remove the sevaiyan from the saucepan and place into your desired container. Ensure you stir the sevaiyan every 5-7 minutes even after you’ve removed them from the heat until they cool down, otherwise they may become clumped together
- Remove the skin from the almonds, and chop into small pieces
- Serve with chopped almonds on top, and enjoy! The sevaiyan can be served hot or cold.
