ROSE AND SEVIYAN PUDDING
 
 
Ingredients
  • 1 tbsp ghee
  • 1 + ½ cups vermicelli
  • 2 + ½ cups milk
  • 3 tbsp khandsari
  • 2 tbsp rose syrup
  • ⅛ tsp cardamom powder
  • 2 tbsp cornflour + 2 tbsp milk
Instructions
  1. In a kadhai, add ghee and let it melt a little. Then add vermicelli and roast it till golden brown.
  2. ⁠Add the roasted vermicelli to the bottom of your dessert cup.
  3. ⁠For the pudding, in a kadhai set over low-medium heat, add milk, khandsari, rose syrup and stir well till the khandsari is dissolved.
  4. ⁠Lastly add in cardamom powder and the cornflour slurry.
  5. ⁠Keep stirring till the pudding thickens.
  6. ⁠Add the pudding over the vermicelli layer and top with another layer of vermicelli.
  7. ⁠Refrigerate the pudding for 30-40 minutes.
  8. ⁠Garnish with chopped pistachios and rose buds
Recipe by Bake with Shivesh at https://bakewithshivesh.com/rose-and-seviyan-pudding/