Sewaiyan Kheer (Vermicelli Pudding) for Eid

Ingredients

• 150 g sewaiyan (vermicelli) (Use thin Pakistani roasting sewaiyan, not the thick Italian pasta kind)
• 1.5 litres doodh (full-fat milk) (Whole milk gives the creamiest result — don't use skimmed)
• 6 tbsp cheeni (sugar) (Adjust to taste after cooking — sewaiyan absorb sweetness as they cool)
• 2 tbsp ghee (clarified butter) (Desi ghee preferred for authentic flavour)
• 4 pods hari ilaichi (green cardamom) (Crush lightly to release seeds, discard shells before serving)
• 1 tsp gulab jal (rose water) (Add at the very end — heat destroys the delicate floral note)
• 10 pieces badam (almonds) (Soak overnight and peel for soft, pretty slivers)
• 10 pieces pista (pistachios) (Slice thinly for garnish — the green pops against white kheer)
• 2 tbsp kishmish (raisins) (Optional but they plump up beautifully in the hot milk)
• a pinch zaffran (saffron) (Soak in 2 tbsp warm milk for 10 minutes before adding)

Instructions

1. ROAST THE SEWAIYAN: Heat ghee in a heavy-bottomed karahi (wok) or pot over medium heat. Add the sewaiyan and stir continuously with a wooden spoon. Roast for 4-5 minutes until they turn a deep golden colour and smell nutty. HINT: Keep moving them — they go from golden to burnt very quickly. Don't walk away.
2. ADD THE MILK: Pour the full-fat milk into the karahi carefully — it will sizzle. Add the lightly crushed cardamom pods. Stir everything together and bring to a boil over medium-high heat, stirring frequently so the milk doesn't catch on the bottom.
3. SIMMER AND THICKEN: Once boiling, reduce heat to medium-low. Cook uncovered for 20-25 minutes, stirring every 3-4 minutes. The sewaiyan will absorb the milk and the mixture will thicken. HINT: Scrape the bottom of the pot every time you stir — that's where it sticks and scorches.
4. SWEETEN AND FLAVOUR: Add sugar and stir until fully dissolved. Add the saffron milk and raisins if using. Cook for another 5 minutes. Taste and adjust sweetness — remember it will taste less sweet once chilled.
5. FINISH WITH ROSE WATER: Turn off the heat. Add rose water and stir gently. The kheer will thicken more as it cools — if it looks too thick, stir in a splash of warm milk before serving.
6. GARNISH AND SERVE: Pour into a large serving bowl or individual bowls. Scatter sliced almonds, pistachios, and any remaining raisins on top. Serve warm for a cosy Eid morning, or chill for 2-3 hours for a cold, creamy version.