Doodh seviyan is a must at any festival. This dessert brings back many childhood memories for me when my mum used to make this and we couldn’t wait to have a bowl.
This is a popular Pakistani milk based dessert and is often made for guests or for occasions and doesn’t take much time to make. The dessert is thick and creamy and paired together with the flavours of cardamom and kewra water, it is simply delicious.
This is my recipe that I have perfected over the years and I am sure you will love it.
Here is what you need;
100 grams of seviyan (vermicilli)
1 1/2 ltr full fat milk
300 ml double cream
397g Condensed milk
8-10 cardamom pods (just the seeds)
100g unsalted butter
1 tbs kewra water
Handful of almonds
1 cup golden sugar
1. In a pot melt the butter on a low heat ensuring it doesn’t burn.
2. Add the cardamom seeds to the butter and then the seviyan. Cook for approx 5-6 mins on a medium to high flame until you see the seviyan have turned golden and you can smell the aroma of cardamom.
3. Add the milk and sugar and stir well and bring to the boil 4-5 times.
4. You will see that the milk has thickened slightly and the seviyan have softened.
5. Add the condensed milk, double cream and Kewra water and bring to the boil another 3-4 times until it is thick but still runny.
6. Pour the doodh seviyan into a dessert dish and let it sit for 5 mins.
7. Whilst waiting in a pesal and mortar crush some almonds to break them into small pieces.
8. After 5 mins you will see that a seal has formed on the top of the saviyan. Sprinkle over the almonds.
9. Let it cool down and then place in fridge to make them cold.
– you can adjust the sugar to your family’s taste. Mine like it quite sweet.
– Kewra water is an extract that is distilled from pandanus flowers. It is a clear liquid and is mainly used in Asian cooking. This is widely available from Asian grocery stores.