Seviyan

Name: Seviyan
Total time: 720 s
Yield: 6..8 servings
Cuisine: Pakistani
Ingredients: 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

Zobia Sajjad @zobiasajjad

Karachi, Sindh, Pakistan

#cookwithamna Milky Seviyan is a popular Pakistani dessert that is prepared with milk, vermicelli, and sugar. Eid ul Fitr seems incomplete until you taste Milky Seviyan. You can decorate it with raisins, unsweetened coconut, almonds, and pistachios.

Zobia Sajjad @zobiasajjad

Karachi, Sindh, Pakistan

Saved

Ingredients

10..12 mins

6..8 servings

1 gallonwhole milk
1 1/2 cupspitted dried dates
1/4 cupsliced almonds
1/4 cupsliced pistachios
1/4 cupdried and shredded unsweetened coconut
1 1/2 cupssugar
1 cuproasted vermicelli, broken into small pieces
10crushed cardamom pods
1/4 cupyellow raisins
2 dropskewra

Saved

Steps

10..12 mins

1

In a large pot over high heat, bring the milk to a boil. 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
2

After 20 minutes, or when the milk is the consistency of half and half, add almonds, pistachios, coconut and sugar. Let cook for 10 minutes over medium heat or until the milk thickens a little more. Add vermicelli and stir constantly. When milk thickens further, add the cardamom, raisins and two drops of kewra, if using. The dessert is a warm, creamy soup with thin noodles when finished.