Dessert Indian

Vermicelli pudding (sewai)

Name: Vermicelli pudding (sewai) recipe
Yield: 4
Cuisine: /indian
Ingredients: 40g salted butter; 55g almond; 55g raisins; 600ml milk, plus extra, to serve (optional); 55g caster sugar; 5 green cardamom pods, smashed; 100g dry roasted vermicelli noodles (from Asian grocers), broken into 15cm lengths

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by Louis Tikaram

Jul 18, 2024

"Sewai is a super-aromatic dessert my grandmother would cook when I was growing up. I love the texture of the vermicelli noodles together with the sweet and nutty milk." - Louis Tikaram

40g salted butter
1/3 cup (55g) almonds, roughly chopped
1/3 cup (55g) raisins
600ml milk, plus extra, to serve (optional)
1/4 cup (55g) caster sugar
5 green cardamom pods, smashed
100g dry roasted vermicelli noodles (from Asian grocers), broken into 15cm lengths

Method

1.

Melt the butter in a medium frypan over low heat. Add the almonds and raisins and stir-fry for 3-5 minutes until almonds are toasted. Remove from the heat.
2.

Place the milk, sugar and cardamom in a small saucepan and bring to the boil. Add two-thirds of the almond and raisin mixture and the roasted vermicelli and cook, stirring often, for 5 minutes, or until combined and thickened.
3.

Serve sewai hot and topped with the remaining almond and raisin mix. Add a little extra milk to adjust the texture, if required.