In India and Pakistan a very fine pasta, known as seviyan, is used for this quick pudding. Most grocers in the West sell it laid out in long, slim boxes, but in cities like Lahore you can find it in open markets—all exposed, in the shape of little nests of thin pasta piled up into a mountain. The pasta is broken up and lightly browned before it is cooked into a pudding. I find that angel-hair pasta, which often comes in the shape of nests, makes a very good substitute for seviyan, and that is what I have started to use. This pudding may be eaten hot, warm, or at room temperature. In Pakistan, it is known as sheer korma and in India as seviyan ki kheer. On a cold wintry day in North India or Pakistan there is nothing nicer than a warm version of this pudding. The nuts and raisins are optional. You may leave them out altogether and then, if you like, just sprinkle some chopped almonds or pistachios over the top.

　　

Ingredients

serves 4

　　5 cups whole milk

　　8 cardamom pods

　　3 tablespoons butter or ghee

　　3 cups (about 3 ounces) angel-hair pasta, broken up into 1-inch pieces

　　1/4 cup slivered almonds, blanched (optional)

　　2 tablespoons golden raisins (optional)

　　1/2 teaspoon saffron threads (optional)

　　1/2–3/4 cup sugar

　　

Step 1

Combine the milk and cardamom and set to heat in the microwave oven or in a heavy pan over medium heat. The milk needs to get close to the boiling point.

　　

Step 2

Put the butter in a heavy, wide pan and set over medium-low heat. As soon as the butter has melted, put in the pasta and almonds. Stir until just golden. This takes very little time. Pour in the hot milk, stirring as you go. Add the raisins, saffron, and sugar. Bring to a simmer over medium heat. Stir and cook for about 10 minutes or until the pudding has thickened. Serve hot, warm, or at room temperature.

　　Excerpted from At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka by Madhur Jaffrey. Copyright © 2010 by Random House. Excerpted by permission of Alfred A. Knopf, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.Buy the full book from Amazon.