A delightful comfort can be found in this traditional Indian pudding

For Heritage Day, Marigold’s Shabnum Ameer shares her favourite traditional dish with us, Seviyan Kheer.

Vermicelli is a type of pasta that is the main ingredient in this delicious dessert.

“I have such fond memories of my gran making this pudding,” said Shabnum.

Seviyan Kheer is an easy treat to whip up, taking no more than 10 minutes to make.

“We make this treat on special occasions, often giving it as a gift to visitors.”

Shabnum’s Seviyan Kheer
Ingredients:

2 cups vermicelli
2 tbsp ghee (butter)
1 tin of condensed milk
2 Elachi (cardamom)
1 cinnamon stick
6 sultanas (golden raisins)
1 cup sugar
1/2 cup fresh cream

Method:

Braise the vermicelli, sultanas, elachi and cinnamon stick in a dry pan for a minute.

Add your ghee, braising the vermicelli until it turns a delicate pink colour – turn down the heat and add half a cup of boiling water, allowing to simmer slowly until cooked (5 to 7 minutes).

Add your sugar and simmer on the stove covered until absorbed.

Add milk, condensed milk and cream, to sweeten.

Cook for another 5 minutes until the pudding looks thick.

Decorate with silvered almonds and fresh, whipped cream.

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