{"id":2860,"date":"2026-02-08T19:36:54","date_gmt":"2026-02-08T19:36:54","guid":{"rendered":"https:\/\/www.jameshatton.co.uk\/blog\/?p=2860"},"modified":"2026-02-08T19:38:26","modified_gmt":"2026-02-08T19:38:26","slug":"seviyan-sweet-vermicelli","status":"publish","type":"post","link":"https:\/\/www.jameshatton.co.uk\/blog\/2026\/02\/08\/seviyan-sweet-vermicelli\/","title":{"rendered":"Seviyan (Sweet Vermicelli)"},"content":{"rendered":"<div class=\"wp-block-image\">\n<figure class=\"alignright size-full\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" width=\"360\" height=\"239\" data-attachment-id=\"2861\" data-permalink=\"https:\/\/www.jameshatton.co.uk\/blog\/2026\/02\/08\/seviyan-sweet-vermicelli\/seviyan\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.jameshatton.co.uk\/blog\/wp-content\/uploads\/2026\/02\/seviyan.jpg?fit=360%2C239&amp;ssl=1\" data-orig-size=\"360,239\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"seviyan\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/www.jameshatton.co.uk\/blog\/wp-content\/uploads\/2026\/02\/seviyan.jpg?fit=360%2C239&amp;ssl=1\" src=\"https:\/\/i0.wp.com\/www.jameshatton.co.uk\/blog\/wp-content\/uploads\/2026\/02\/seviyan.jpg?resize=360%2C239&#038;ssl=1\" alt=\"\" class=\"wp-image-2861\" srcset=\"https:\/\/i0.wp.com\/www.jameshatton.co.uk\/blog\/wp-content\/uploads\/2026\/02\/seviyan.jpg?w=360&amp;ssl=1 360w, https:\/\/i0.wp.com\/www.jameshatton.co.uk\/blog\/wp-content\/uploads\/2026\/02\/seviyan.jpg?resize=300%2C199&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.jameshatton.co.uk\/blog\/wp-content\/uploads\/2026\/02\/seviyan.jpg?resize=120%2C80&amp;ssl=1 120w\" sizes=\"auto, (max-width: 360px) 100vw, 360px\" \/><\/figure>\n<\/div>\n\n\n<p class=\"wp-block-paragraph\">I first came across this desert a couple of years back in a local restaurant, <a href=\"https:\/\/www.afatsgrill.co.uk\/\" target=\"_blank\" rel=\"noreferrer noopener\">Afat&#8217;s Grill<\/a>, and I made a note of the recipe. (I appreciate when the waiting staff know the recipes of the food served.) I struggled to find the main ingredient until we did our bi-annual trip to Hyson Green in Nottingham where you can stock up on reasonably-priced ethnic food ingredients. It was later that I discovered the &#8216;Western&#8217; term for Seviyan is vermicelli &#8211; it&#8217;s a type of pasta. The desert is simple to make, tastes delicious but be warned, you need a lot of milk.<\/p>\n\n\n\n<!--more-->\n\n\n\n<h2 class=\"wp-block-heading\">Ingredients<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>60g ghee<\/li>\n\n\n\n<li>6 green cardamon pods, cracked (don&#8217;t use black)<\/li>\n\n\n\n<li>150g seviyan<\/li>\n\n\n\n<li>2 litres whole milk<\/li>\n\n\n\n<li>150g granulated sugar<\/li>\n\n\n\n<li>couple of tbsps of slivered almonds<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Method<\/h2>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Melt ghee over medium heat in a large heavy-bottomed pot. Once it begins to shimmer, add cracked cardamom pods, and fry until fragrant, about 30 seconds.<\/li>\n\n\n\n<li>Place the vermicelli in the pot, breaking it as needed. Brown it over medium heat, about 2 to 3 minutes.<\/li>\n\n\n\n<li>Slowly pour milk into the pot. Cover, and bring to a boil.<\/li>\n\n\n\n<li>Remove the lid, and lower to a simmer. Add sugar and stir until it dissolves.<\/li>\n\n\n\n<li>Let the seviyan simmer on medium to medium-low heat for 10 to 15 minutes, stirring occasionally. Once the mixture begins to thicken, and you are close to the desired consistency, remove from heat. Remove and discard the cardamom pods.<\/li>\n\n\n\n<li>Pour seviyan into serving bowl, and let it set at room temperature. Garnish with slivered almonds or your choice of nuts or dried fruit. Refrigerate after serving.<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\">Credit: <a href=\"https:\/\/www.pakistaneats.com\/recipes\/seviyan-vermicelli-pudding\/\" target=\"_blank\" rel=\"noreferrer noopener\">https:\/\/www.pakistaneats.com\/recipes\/seviyan-vermicelli-pudding\/<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>I first came across this desert a couple of years back in a local restaurant, Afat&#8217;s Grill, and I made a note of the recipe. (I appreciate when the waiting staff know the recipes of the food served.) I struggled to find the main ingredient until we did our bi-annual trip to Hyson Green in Nottingham where you can stock up on reasonably-priced ethnic food ingredients. It was later that I discovered the &#8216;Western&#8217; term for Seviyan is vermicelli &#8211; it&#8217;s a type of pasta. The desert is simple to make, tastes delicious but be warned, you need a lot of milk.<\/p>\n","protected":false},"author":1,"featured_media":2861,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[99],"tags":[100],"class_list":["post-2860","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-recipes","tag-recipes"],"featured_image_src":"https:\/\/i0.wp.com\/www.jameshatton.co.uk\/blog\/wp-content\/uploads\/2026\/02\/seviyan.jpg?fit=360%2C239&ssl=1","author_info":{"display_name":"james","author_link":"https:\/\/www.jameshatton.co.uk\/blog\/author\/james\/"},"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.jameshatton.co.uk\/blog\/wp-content\/uploads\/2026\/02\/seviyan.jpg?fit=360%2C239&ssl=1","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p89zH1-K8","jetpack-related-posts":[],"jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/www.jameshatton.co.uk\/blog\/wp-json\/wp\/v2\/posts\/2860","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.jameshatton.co.uk\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jameshatton.co.uk\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jameshatton.co.uk\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jameshatton.co.uk\/blog\/wp-json\/wp\/v2\/comments?post=2860"}],"version-history":[{"count":3,"href":"https:\/\/www.jameshatton.co.uk\/blog\/wp-json\/wp\/v2\/posts\/2860\/revisions"}],"predecessor-version":[{"id":2864,"href":"https:\/\/www.jameshatton.co.uk\/blog\/wp-json\/wp\/v2\/posts\/2860\/revisions\/2864"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.jameshatton.co.uk\/blog\/wp-json\/wp\/v2\/media\/2861"}],"wp:attachment":[{"href":"https:\/\/www.jameshatton.co.uk\/blog\/wp-json\/wp\/v2\/media?parent=2860"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jameshatton.co.uk\/blog\/wp-json\/wp\/v2\/categories?post=2860"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jameshatton.co.uk\/blog\/wp-json\/wp\/v2\/tags?post=2860"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}