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   COOKING      Do you have a recipe for boiling water?      26,839 messages   

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   Message 25,825 of 26,839   
   Ben Collver to All   
   Easy Seviyan (Vermicelli Pudding)   
   03 Feb 26 06:39:51   
   
   TZUTC: -0800   
   MSGID: 35593.fidonet_cooking@1:105/500 2de7c9c0   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Easy Seviyan (Sweet Vermicelli)   
    Categories: Indian, Pakistani, Puddings   
         Yield: 8 Servings   
       
       1/4 c  Ghee   
         6    Green cardamom pods; cracked   
         5 oz Seviyan (150 g)   
       1/2 ga Whole milk (2 l)   
       3/4 c  Granulated sugar   
         2 tb Slivered almonds; up to 4 tb   
       
     Cooking time: 20 minutes   
        
     No Eid is complete without a bowl of comforting seviyan: sweet   
     vermicelli roasted in ghee, and simmered in sweetened milk.   
        
     Melt ghee over medium heat in a large heavy-bottomed pot. Once it   
     begins to shimmer, add cracked cardamom pods, and fry until fragrant,   
     about 30 seconds.   
        
     Place the vermicelli in the pot, breaking it as needed. Brown it over   
     medium heat, about 2 to 3 minutes.   
        
     Slowly pour milk into the pot. Cover, and bring to a boil.   
        
     Remove the lid, and lower to a simmer. Add sugar and stir until it   
     dissolves.   
        
     Let the seviyan simmer on medium to medium-low heat for 10 to 15   
     minutes, stirring occasionally. Once the mixture begins to thicken,   
     and you are close to the desired consistency, remove from heat.   
     Remove and discard the cardamom pods.   
        
     Pour seviyan into serving bowl, and let it set at room temperature.   
     Garnish with slivered almonds or your choice of nuts or dried fruit.   
     Refrigerate after serving.   
        
     Recipe by Maryam Jillani   
        
     Recipe FROM:   
        
       
   MMMMM   
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