Seviyan

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Ingredients:

• 1/4 cup chopped pistachios

• 1/4 cup chopped almonds

• 2 tbsp butter/ghee

• 1 cup crushed roasted vermicelli (broken up into small pieces)

• 4 cups milk

• 1/3 cup sugar

• 1/2 cup condensed milk

• 4 cardamom pods

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Instructions:

1. In a large pot, add 1 tbsp butter and chopped nuts. Cook the nuts on medium heat for 2-3 minutes until slightly browned, then remove from the pan and set aside.

2. In the same pot, add sugar and cook on medium low heat until completely melted and amber in color. Add the remaining butter and mix in until melted, then stir in 4 cups of milk and cardamom pods.

3. Bring the milk to a boil, then add in the noodles. (If you cant find roasted vermicelli, fry the vermicelli in 1 tbsp of butter until golden brow before adding to the milk).

4. Cook the mixture on medium high heat for 5 minutes or until it thickens and the vermicelli have softened. (you can take out the cardamom pods at this point).

5. Add the condensed milk (you can add 1/4 cup more depending on your sweetness preference) and the roasted nuts (save 1-2 tbsp for garnish), lower the heat to low and cook for another 5 minutes.

6. Add the sheer kurma to your serving dish(es) and top with the reserved nuts. Serve warm or after refrigerating.