Meethi Seviyan with Goan Fish Curry

Aromatic Nuste Kodi fish curry, a protein-packed delight, with sweet Shevaiyo for a unique combo!

1. 1

   Roast Nuts and Vermicelli

   • Heat ghee in a heavy-bottomed pan or pot over medium heat. Once warm, add the chopped cashews and almonds.
   • Sauté for 1-2 minutes, stirring frequently, until they turn light golden. Add the raisins and cook for another 30 seconds until they plump up.
   • Using a slotted spoon, remove the nuts and raisins from the pan and set them aside for later.
   • In the same pan with the remaining ghee, add the broken vermicelli. Reduce the heat to low-medium and roast for 4-5 minutes, stirring continuously, until it achieves a deep golden brown color and smells nutty. Be careful not to burn it.
2. 2

   Simmer the Seviyan

   • Carefully pour the 4 cups of milk into the pan with the roasted vermicelli. Increase the heat to medium-high and bring the milk to a gentle boil, stirring occasionally to prevent sticking.
   • Once the milk starts to boil, reduce the heat to a low simmer. Let it cook for 8-10 minutes, stirring periodically, until the vermicelli strands are soft, plump, and fully cooked.
3. 3

   Sweeten and Flavor

   • Once the seviyan is cooked, add the sugar to the pan. Stir well until the sugar dissolves completely.
   • Stir in the green cardamom powder. If using saffron, add the saffron-soaked milk now.
   • Continue to simmer for another 2-3 minutes, allowing the flavors to meld together and the kheer to thicken slightly.
4. 4

   Garnish and Serve

   • Turn off the heat. Stir in half of the roasted nuts and raisins you had set aside.
   • Transfer the Meethi Seviyan to serving bowls. Garnish with the remaining nuts and raisins.
   • Serve warm for a comforting treat, or let it cool to room temperature before chilling in the refrigerator for a few hours to serve cold.