Serving the Guest: A Sufi Cookbook
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Vermicelli Pudding
Chilling (optional): 3 hours
3 cups vermicelli, broken into 3" pieces
8 cups milk
4 cups cream
1 tsp. ground cardamom
1 cup raisins
1 cup sugar
¼ cup blanched and slivered almonds
¼ cup blanched and chopped pistachios
Melt the butter in a large, heavy pot over low heat. Add the vermicelli and stir until it turns a rich shade of brown. Pour in the milk and bring to a boil over medium heat, stirring constantly to prevent scorching. Add the cardamom, raisins and sugar. Continue to cook over low heat, stirring constantly, for 10 more minutes. Add the cream and cook for another 5 minutes. Stir in the slivered almonds and chopped pistachios, or use them as a garnish. Sewiyan can be served hot or cold.
from Serving the Guest: A Sufi Cookbook
Copyright © 1999, 2000 by Kathleen Seidel
Sources of previously published material by other authors used by permission, and print sources for images, may be found at http://www.superluminal.com/cookbook.