Semiyan – wheat noodle dessert

You have probably heard similarities between Indian and Pakistani food. It is not surprising as the entire area was one country until 1947, and was divided by the British using the divide-and-rule method. One can imagine the same situation as when Norway, Sweden and Denmark were a union. Because of this, you find several similar dishes in Scandinavia and countries like India and Pakistan. This dessert I am sharing today is very popular especially when our neighbors celebrate their biggest holiday Eid.

Semiyan // Dessert with thin wheat noodles

1 tbsp ghee

100 grams Semiyan – Vermicelli

1 liter of milk

1.5 dl cream

Seeds of five cardamoms

20 grams raisins (can be omitted)

100 grams Sugar

10 crushed pistachios without salt

• Heat ghee, fry the noodles on medium heat for 1-2 minutes. Add milk and cream. Cook on medium heat until the milk is well mixed and has a mushy consistency. Stir regularly so that the milk does not burn.
• Add sugar. Serve with a sprinkle of pistachios. Can be served hot or cold.

For those who like saffron, you can add a pinch of saffron dissolved in milk towards the end of the cooking time. If you are on the healthy side, you can of course use brown sugar, stevia or sugar substitutes.

Super simple and very good!