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Seviyan Ji Khirni (Sindhi Vermicelli Pudding)

Ingredients

  • 1 tbsp ghee
  • 3 tbsp South Asian vermicelli (short, fine wheat noodles)
  • 2 litres milk
  • 10 cardamom pods
  • 20 strands saffron
  • 2 cups white granulated sugar
  • 10 almonds
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Method

  1. Heat ghee in a skillet. Add vermicelli, and fry over low heat until golden brown. Remove from the heat.
  2. Bring the milk to a boil. Add vermicelli, cardamom, and saffron. Simmer until the vermicelli are tender and the milk is reduced to a little more than half the original volume.
  3. Mix in the sugar, and boil for 5–7 minutes.
  4. Serve, garnished with almonds.

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