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  • Mitha Sevian (Seviyan)
    Sweet Vermicelli Pudding

    YIELD: 6–8 servings (4½ cups / 1 L)
    TOOLS: You’ll need a small mixing bowl; a mortar and pestle; and a heavy-bottomed, 4-quart / 4-L sauté pan.
    VEGANIZE IT! Like kheer, this recipe tastes even better when made using soy milk or another dairy alternative.

    The first year of my marriage, my mother-in-law and I celebrated Karwa Chauth, a day of fasting for married Hindu women. We start the fast by eating before the sun is up, and mitha sevian is always a part of that breakfast. For me, this dish has come to represent special, festive days.

    • 2 heaping tablespoons golden raisins
    • 1 cup /240 mL boiling water
    • 1 teaspoon ghee or vegetable oil
    • 6 green cardamom pods, lightly crushed in a mortar and pestle
    • 4 whole cloves, lightly crushed in a mortar and pestle
    • 2 cups /210 g vermicelli noodles, broken in small pieces
    • 4 cups / 950 mL milk (whole, lowfat, or nonfat)
    • 2 tablespoons granulated or raw cane sugar, such as Sucanat; honey; or agave nectar, plus more to taste
    • 1 teaspoon rosewater (optional)
    • 2 tablespoons blanched almond slivers, for garnish *(see below)
    1. Place the raisins in a small mixing bowl and add the boiling water. Set them aside to soak for at least 30 minutes as you prep the remaining ingredients.
    2. In a heavy-bottomed, 4-quart / 4-L sauté pan over medium–high heat, warm the ghee. Add the cardamom and cloves and cook for 1 minute, until they just sizzle. Add the vermicelli noodles and cook for 2 minutes, until they are slightly browned. Stir well, breaking down the noodles a bit with the back of the spoon.
    3. Drain the raisins, discarding the water. Add the milk and raisins to the sauté pan and bring to a boil.
    4. Reduce the heat to low and simmer for 2 minutes. Remove from the heat.
    5. Add the sugar and rosewater, if using, and stir well. Remove and discard the whole spices.
    6. Transfer the mixture into 6 to 8 small serving bowls. Garnish with the almonds and more sugar, if desired.

    * I like to soak the almonds overnight, peel them, and then thinly slice them lengthwise.

Indian For Everyone by Anupy Singla. Copyright © 2014 Anupy Singla. Published by Agate Publishing. All rights reserved.

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