Senviyan

Vermicelli cooked with milk, sugar, and cardamom. Senviyan are the perfect dessert for all occasions.

We all need more dessert in our lives and luckily for us senviyan are fast and easy to make. Punjabi food relies heavily of dairy, especially when it comes to desserts. Whether we’re talking about traditional kheer, gajrela, pedas, all the way to dessert drinks like milk badam, milk is a big deal.

I’ll start by saying I loathe “authentic” recipes that either butcher the name of a dish or worse have to call it Punjabi/Chinese/Vietnamese/etc. followed by the name of the dish. Never have I walked into my kitchen and thought, “Boy, Punjabi chole sound good.” That would be certifiable lunacy. You just call the dish by the name. But when you search senviyan online, half the results are for “authentic Punjabi senviyan” or worse vermiceli kheer…which makes no sense at all! Kheer is rice pudding. So they’re calling he dish noodle rice pudding? Even though there is no rice in it….kheer does not mean pudding….siiiigh the appropriation is thick. If only people tried a bit harder to not suck how much less irritable I would be.

But back to senviyan. This dessert is incredibly easy to make and delicious. The only real caution is to not over cook it or over handle it. The noodles are delicate and will turn into a mash if over worked. Beyond that, it’s really easy to cook. Great whether you want it hot or cold. Perfect for holidays, special occasions, or a random Sunday.

How about a couple of traditional Punjabi desserts? Try these:

Senviyan

Course: DessertCuisine: PunjabiDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

25

minutes

Total time

30

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 1 packet (150 grams) of roasted senviyan (vermicelli)

• 2 tbsp ghee or butter

• 3 cups whole milk

• 4 cardamom pods

• 1 tsp cardamom, ground

• 1/4 tsp saffron threads

• 1/2 cup sugar

• 1/2 cup slivered almonds

Equipment/Specialty Items

• Green CardamomGreen Cardamom
• SaffronSaffron

Directions

• Break the vermicelli into four equal parts and set aside.
• In a medium sized saucepan, heat ghee/butter over medium-low heat.
• Add in the vermicelli and coat with ghee. Cook for 2-3 minutes until fragrant and a deep brown. If you use unroasted vermicelli this will take longer.
• Add in milk, cardamom pods, ground cardamom, and saffron. Bring to a low simmer.
• Mix in sugar and almonds.
• Continue cooking until the mixture begins to thicken. Once it starts to thicken turn off the heat immediately. Approximately 10 minutes. Make sure to stir continuously to avoid sticking or burning.
• Let the senviyan rest for 5 minutes.
• Stir once more to make sure it’s a thick and creamy kheer or pudding like consistency. If you want it thicker turn the heat back on for a couple minutes. If it’s too thick add in a couple tablespoons of milk and stir.
• If serving it hot, garnish and serve immediately.
• If serving cold, refrigerate for at least 2 hours. You will notice that it’s thickened significantly. If it’s too thick, just add a couple tablespoons of milk and stir gently. Then garnish and serve.

Notes

• Make sure to not over cook, it will turn into a mash.

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