Sevian (Malaysian Vermicelli Dessert)

Malaysian Dessert recipes

2/3 c ghee (clarified butter) 4 oz cashew nuts or almonds 4 oz golden raisins 5 oz. rice vermicelli 4 c milk 3/4 - 1 c sugar 1/4 tsp ground cardamom 1 Tbsp rosewater 1 c heavy cream

Melt ghee, fry nuts until golden. Add raisins, fry until plump. Lift out, set aside. Break vermicelli into short lengths. Add to ghee, fry until golden. Add milk, sugar, cardamom, boil. Reduce heat, simmer until almost tender, ?6 min. Add rosewater, nuts, raisins, simmer. Stir in cream, heat gently, serve warm.

Submitted by Gretchen Grant
Contributed on: Tuesday May 11th, 2004 and modified on Friday November 11th, 2005