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1. Melt the ghee in a large saucepan and lightly fry the Vermicelli (seviyan). Reduce the heat immediately (the vermicelli will turn golden brown very quickly so be careful not to burn it), and if necessary remove the pan from the heat.
2. Add the milk to the vermicelli and bring to the boil slowly, taking care that it does not boil over.
3. Add the evaporated milk, sugar and the dates/raisins (optional) to the mixture in the pan. Leave to simmer for about 10 minutes, uncovered, stirring occasionally. When the consistency starts to thicken, pour the pudding into a serving dish.
To serve:
Decorate the pudding with chopped pistachio nuts, flaked almonds – serve hot or cold
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