Vermicelli Kheer (Siwayyan)

Vermicelli Kheer (Siwayyan)
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Vermicelli Kheer (Siwayyan)

Recipe by Maliha KhanCourse: DessertCuisine: Pakistani, IndianDifficulty: Medium
Servings

6

servings
Cooking time

1

hour 

Ingredients

  • 1 litre fresh milk

  • 12 tsp sugar

  • 2-3 tbsp ghee

  • 3 cardamoms (whole)

  • ½-1 tbsp sago (aka sabudana, optional)

  • slivered almonds

  • slivered pistachios

  • ½ packet (3 oz) vermicelli

Directions

  • Crack open the cardamoms slightly.
  • In hot ghee add the cardamom and fry for a few seconds.
  • Add milk and sugar. Bring to a boil.
  • Add vermicelli (siwayyan) and sago. Cover and leave on low heat till milk dries to half and siwayyan and sago are done (soft).
  • Pour into serving bowl and decorate with slivered almonds and pistachios.

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I’m Maliha, a Pakistani soul settled in the beautiful, vibrant city of Sydney, Australia.
I started this blog in 2008 as a way to share my mom’s recipes with close friends and family. What started as a necessity quickly turned into a desire to share what I’ve learned (and continue to learn); with the simple idea to make home-cooking approachable and fun for everyone.
I hope you enjoy reading and trying my recipes as much as I do sharing them!

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