Seviyan ki Kheer--Vermicelli Pudding

Page 192

Cuisine: Indian | Course Type: Desserts

(1 review)

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Think I may have nailed this finally after trying the recipe multiple times. The trick is to use her timings for the cooking exactly. It will still be sloshy while it's cooling to lukewarm, but once it's completely cooled, it's perfect. (Always before I've try ed to see that the liquid has thickened a bit. This resulted in a delicious, but too thick, pudding.)
The sugar seems too much. I used only 1 liter/quart of milk with 65g of sugar. (Should have been ~75g.)
Use the finest vermicelli you can find, or break up angel hair.
Yum.

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