Seviyan Ji Khirni (Sindhi Vermicelli Pudding)
Seviyan Ji Khirni is a Sindhi milk pudding of fried vermicelli, cardamom and saffron, simmered until the milk has reduced by nearly half. Frying the noodles in ghee first gives them a toasted, nutty edge that plain boiled vermicelli lacks. The long reduction thickens two litres of milk into something creamy without any starch or eggs. Sugar goes in near the end, and almonds finish the bowl.
Instructions
Melt the ghee in a skillet over low heat. Add the vermicelli and fry, stirring, until it turns golden brown, then take the pan off the heat.
Bring the milk to a boil in a large pot. Stir in the fried vermicelli, the cardamom and the saffron.
Let the pot simmer until the vermicelli is soft and the milk has cooked down to a little more than half of its starting volume.
Stir in the sugar and boil the pudding for 5 to 7 minutes. Serve garnished with the almonds.
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