Vermicelli Milk Pudding
Seviyan or Senvian Kheer
Note from Mamta: This is my mum’s recipe. She uses Indian vermicelli called jave or senvian. Jave are hand rolled by women in their spare time, especially during monsoon season, when the dough does not dry too quickly. I remember my grandmother teaching us; she would make a very soft dough with plain white flour (maida) and keep it covered with a moist cloth. Next, she would break off small portions of the dough and roll them out between her palms, to make 1/2 inch thick ‘ropes’, keeping them covered with a moist cloth. Then, she would break tiny bits off the ‘rope’, roll them out between her middle finger and thumb into very thin, tiny vermicelli spindles, about 1 inch long, dropping them directly onto a large piece of muslin cloth. Once full, this cloth would then be covered with another piece of muslin and the vermicelli would be allowed to dry in the shade. They were made and stored for the whole year. These days, not many women make them at home, machine made ones have taken them over. Handmade ‘senvian’ have a better texture than the machine made ones. When buying ready-made ones, try to find the ones that are not too thin, there is no texture to thin ones. If Indian vermicelli are not available, Italian ones that are approximately 1.5 cm long and 1.5 mm thick, are a good substitute. Serves 6-8
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