Sevai Payesh - Toasted Vermicelli Pudding

Sevai Payesh

Payesh is a milk-based dessert that is cooked long and slow on the stovetop. It takes ages for 8 cups of milk to thicken and is tedious because it has to be closely monitored during this entire process. Milk solids easily stick to the bottom of the pan and even the slightest hint of burning will mean pitching the entire batch and starting over again.

I'm all for making my life as easy as possible, so I mix a can of evaporated milk with 6 cups of milk to hasten the process. Instead of using plain white sugar, I use brown sugar or jaggery to give a beautiful caramel color to the milk. A lot of time is saved by using already toasted vermicelli that is readily available in most Indian markets. If toasted vermicelli is not available, break up the vermicelli is small pieces and toast it in a skillet with a tablespoon of butter or ghee until golden in color.

This dessert is a deeply satisfying end to a festive meal.

Ingredients

1 cup toasted fine vermicelli

1 (14 oz.) can evaporated milk

6 cups whole milk

5 cardamom pods, crushed
1/4 tsp. cardamom powder for garnish

1/2 cup brown sugar or jaggery powder

2 Tbsp. raisins

2 Tbsp. slivered almonds

A dash or rosewater or kewra water

Directions

1. In a skillet, bring evaporated and whole milk to a boil over medium heat.
2. Add crushed cardamom, raisins and almonds to the milk and stir well.
3. Simmer for an hour or until the milk thickens and reduces by half.
4. Add vermicelli along with brown sugar and stir well.
5. Lower heat to medium-low and simmer until vermicelli is cooked.
6. Add rosewater or kewra water to flavor and garnish with cardamom powder.
7. Serve hot off the stove or refrigerate for a couple of hours and serve chilled.