Seviyan (Fine Noodle Pudding) is a traditional Indian recipe for a classic dessert of fine vermicelli cooked in spiced milk with chironji that's finished with fruit. The full recipe is presented here and I hope you enjoy this classic Indian version of: Fine Noodle Pudding (Seviyan).
Soak the dates over night then drain them, pit them and cut each one into four pieces.
Melt the ghee in a pan, add the raisins, cashew nuts, chironji nuts, almonds and pistachios and fry in the ghee, stirring constantly, for 2 to 3 minutes. Remove the fruit with a slotted spoon and mix with the date pieces.
Add the vermicelli to the oil remaining in the pan and fry gently over low heat for about 2 minutes, stirring constantly. Take off the heat and set aside.
Pour the milk into a heavy-based pan and gently bring to a boil. As soon as the milk begins boiling stir in the sugar and vermicelli. Continue stirring until the sugar dissolves then cook, uncovered, over low heat for about 10 minutes, or until the vermicelli is tender, stirring frequently.
Add the fruit mixture and cardamom powder, cover the pan and cook for a further 3 minutes.
This can be served either hot or cold and should be spooned into individual bowls.
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