Ingredients Jump to Instructions ↓

  1. 2 tbsp ghee

  2. 25 gm (1/3 cup) flaked almonds

  3. 75 gm sevian, broken into 5cm lengths (see note)

  4. 625 ml (2 1/2 cups) milk

  5. tsp ground cardamom

  6. 30 gm jaggery, finely chopped (see note)

  7. 2 tsp rosewater

  8. 4 fresh dates, seeds removed, thinly sliced

  9. To serve: flaked almonds, toasted

  10. To serve: rose petals

Instructions Jump to Ingredients ↑

  1. Serves 4 Wheat noodles Some would say that the most recognisable wheat flour noodle hails not from Asia, but Italy; while pasta can definitely be classified as a noodle, we'd argue that the term is more readily associated with Asian food culture. Japanese udon, somen and ramen; Chinese mee and ee; Vietnamese mi and soi; and Korean gooksu 'knife cut' all form part of this group. More of a wildcard, however, is India's vermicelli-style noodle, sevian. Here, sevian is used in a sweet dish, a comforting milk and noodle pudding, served warm or cold. Scented with rose water and cardamom, it's a favourite among Muslims, particularly in northern India and Pakistan, who traditionally eat it after moonrise during Ramadan. Sweet noodles? Truly, the proof is in the pudding.

  2. Step-by-step instructions Heat ghee in a heavy-based saucepan over medium heat, add almonds and cook, stirring occasionally, for 2 minutes or until just golden. Add sevian and cook for 2-3 minutes, stirring until just golden. Add milk and bring to a simmer, then add cardamom and simmer for 10 minutes.

  3. Add jaggery and rosewater and cook for 2 minutes or until sugar dissolves. Divide among bowls, scatter with dates, almonds and rose petals and serve immediately or leave to cool and serve at room temperature.


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