Vermicelli cooked with milk, sugar, and cardamom. Senviyan are the perfect dessert for all occasions.
We all need more dessert in our lives and luckily for us senviyan are fast and easy to make. Punjabi food relies heavily of dairy, especially when it comes to desserts. Whether we’re talking about traditional kheer, gajrela, pedas, all the way to dessert drinks like milk badam, milk is a big deal.
I’ll start by saying I loathe “authentic” recipes that either butcher the name of a dish or worse have to call it Punjabi/Chinese/Vietnamese/etc. followed by the name of the dish. Never have I walked into my kitchen and thought, “Boy, Punjabi chole sound good.” That would be certifiable lunacy. You just call the dish by the name. But when you search senviyan online, half the results are for “authentic Punjabi senviyan” or worse vermiceli kheer…which makes no sense at all! Kheer is rice pudding. So they’re calling he dish noodle rice pudding? Even though there is no rice in it….kheer does not mean pudding….siiiigh the appropriation is thick. If only people tried a bit harder to not suck how much less irritable I would be.
But back to senviyan. This dessert is incredibly easy to make and delicious. The only real caution is to not over cook it or over handle it. The noodles are delicate and will turn into a mash if over worked. Beyond that, it’s really easy to cook. Great whether you want it hot or cold. Perfect for holidays, special occasions, or a random Sunday.
4 servings per container
- Amount Per ServingCalories468
- % Daily Value *
- Total Fat
- Saturated Fat 7.8g 39%
- Cholesterol 35mg 12%
- Sodium 74mg 4%
- Potassium 355mg 11%
- Total Carbohydrate
- Dietary Fiber 2.9g 12%
- Sugars 37.1g
- Protein 13.1g 27%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.