As a dish sewain (vermicelli) cooked in milk holds a special place in my heart. It;s a dessert I have eaten since childhood and whenever I eat it, I still reminisce of those carefree days in the past when I would come back from the playground in the evening and Mom would have some prepared for me to snack on.
Nowadays as I live alone, some times I crave the simplicity of those days. As I cannot turn back time, I’d rather eat some sevain kheer to quell that inner child.
- 1/2 ltr milk
- 3-4 pods cardamom
- 3 Tbsp sugar
- 2 cups dry sevain (vermicelli)
- oil/ghee for frying
- almonds/raisins for garnish
- Heat up milk in a heavy bottomed pan. Get the milk to boil and reduce to a simmer.
- Add the cardamom pods and sugar to the milk and stir to allow the sugar to dissolve. Keep stirring occasionally to prevent milk scaling the bottom of the pan.
- Sewain come in two forms, prefried and non-prefried. If the vemicelli you got is prefried, skip to the next step. Heat oil/ghee in a pan to a medium flame. Add the raw vermicelli to the pan and fry till golden.
- Add the fried vermicelli to the simmering milk. Stir to separate out the vermicelli so that it does not form clumps. Keep the heat steady.
- Rehydrate the raisins and/or almonds in a bowl of water. Halve the almonds lengthwise.
- As the milk simmers and reduces, the consistency of the sweet sauce will thicken. It is considered done when the sauce coats the back of a spoon. Add the garnishes and stir to distribute evenly.
- Serve while still warm.
It is a dessert found all over India and you can find the ingredients anywhere you look even in this lockdown. It is the ideal desert to make, with very little in the way of ingredients and practically no preparation. What you need is about 15-20 minutes of your time in the kitchen and you can even skip the garnishes.
There are some precautions to take however. Do not let the milk boil over like it almost happened to me. I managed to lower the heat in time but there was still some spillage. Let me tell you, cleaning up a milk spill is not my idea of a fun time.
Also, keep stirring the milk from time to time or it will stick to the bottom of the pan and your whole dish will be ruined. You cannot leave the kitchen when the flame is burning.
Additionally, it is better to undersweeten rather than oversweeten the dish. You can adjust the sweetness if it less sweet but it is not possible the other way around. And let me tell you, an oversweetened sewain kheer would taste like trash. Thankfully I didn’t make that mistake.
Anyway, I hope that you like this recipe and make it at home. At heart it is a very simple recipe that requires only patience and you will not be disappointed with the results. Be safe and wash your hands regularly.