Ghee : 1 tbsp
whole wheat Seviyan: 1 cup
Full cream milk : 1.5 litres
Cinnamon stick : 1
Green cardamom : 3-4 pods
Sugar : ¾ cup
Nutmeg powder : 1 pinch
Almonds and pistachio : for garnish
Into a hot stock-pot, add some desi ghee, into the melted ghee add a cup of whole wheat seviyan. Keep on roasting it till it turns golden brown in colour.
Pour in some full cream milk into the pot and keep on stirring. Add in a cinnamon stick, green cardamom, granulated sugar and nutmeg powder.
Keep the milk on the heat and reduce it till the whole mixture is slightly thick.
Pour the seviyan into a small bowl or a glass and top it off with some chopped almonds and pistachio.
Seviyan is a very versatile dish and can be customised in a lot of ways. When you add the milk, you can flavour it with some concentrated syrups like rose.