These Sevian Kulfis are a cool twist on a traditional favorite. Sevian kheer (vermicelli pudding) made with roasted vermicelli, milk, ground cardamom, nutmeg, nuts and dried fruit forms the base for these festive frozen treats. They are sweet, creamy and so delicious. I hope you enjoy them as much as my family did. Eid Mubarak to all who celebrate.

Recipe

Sevian Kulfis

(Makes 6 small kulfis)

Ingredients

2 tsp ghee
2 tbsp mixed dry fruit (raisins, cashews, almonds, pistachios, almondette kernels)
2 tbsp roasted sevian or thin vermicelli, broken
1 1/2 cups whole milk, divided
Few saffron strands
1 tsp cornstarch
1/2 cup sweetened condensed milk (or to taste)
1/2 tsp ground cardamom
1/8 tsp grated nutmeg
1/2 cup + 2 tbsp single cream (I used Amul Fresh Cream)

Method

In a heavy-based pan, heat the ghee over low heat. Add the nuts and raisins. Fry until lightly golden, then remove from the pan and set aside.

To the same pan add the sevian and roast, stirring frequently, until it changes color and turns aromatic.

Add 1 1/4 cups of milk along with the saffron. Cook over medium-low heat, stirring frequently (and scraping down the sides), until the sevian is soft.

Mix the cornstarch with the remaining 1/4 cup of milk and stir well. Add this cornstarch slurry, condensed milk and fried nuts into the sevian. Continue to cook for 5 more minutes, stirring continuously, until the mixture starts to thicken.

Turn off the heat and stir in the ground cardamom and nutmeg. Set the sevian aside to cool.

Once cool, transfer the sevian into a blender jar. Add the cream and blend only for 15-20 seconds. Transfer the sevian mixture into kulfi molds and freeze for 40 minutes.

Insert a wooden skewer into each kulfi and freeze again for 4-6 hours or until set.

To remove the kulfis, dip the molds into a mug of hot water. Extract the kulfis and serve immediately.

The kulfis can be kept frozen in an airtight container for 3-4 days.