Learning to Love the Outdoors - Seviyan Kheer

The outdoors have long intimidated me. My idea of winter has meant curling up on the couch and enjoying a good cup of masala chai. I would check the temperature outside and think about how many months there were until spring. This year the pandemic has turned everything upside down.

Having spent many years living in Boston, it was typical to go skiing in Vermont or New Hampshire on the weekends. But I never became a weekend skier. I managed to get myself down a bunny hill a few times but never came to enjoy the thrill and exhilaration that comes from flying down a mountain. Instead, I was the unsteady skier who everyone skied around. I always envied those who would wear their ski passes on their jackets, a badge of their outdoor prowess.

As the temperatures have dipped this winter, we initially looked towards staying warm and cozy. But soon, Poet and Flower were cooped up in the house. With the Tazmanian devil energy of five years olds, they did not know what to do with themselves. The cold temperatures made them hesitant to go outside and play. And to be honest, even G and I were somewhat daunted by the weather.

G and I slowly realized that getting out of the house and enjoying the outdoors was the key to our sanity and the kids'. Hesitantly, I invested in warm wool long johns, wool socks, hats, and extra warm gloves. And suddenly, something I never knew would happen actually happened. I came to enjoy the outdoors in winter. It was a revelation to me. With all the warm gear, the outdoors has become a new world to us. We are warm, cozy and actually enjoy being outside. There is a Scandinavian saying. There is no such thing as bad weather, only bad clothing. I have learned the hard way that this is very true.

We have never enjoyed the outdoors during winter as much as this year. The kids have embraced the outdoors and spend quite a bit of time outside at school. And now G and I can enjoy it with abandon. We have gone hiking, pulled the kids on their sleds through the neighborhood, and simply stood quietly while the kids play. I have enjoyed the stillness and silence that winter brings. Sometimes, there are just a few lone joggers. All the dog walkers have retreated indoors. And in the late afternoons, the bright sun brings beauty to the trees and snow-covered lawns that I have for so long never appreciated.

After coming in from the cold, I remembered one of my mom's comforting recipes. She would make seviyan kheer for Eid, special occasions, and sometimes when we just wanted a little dessert. I find it remarkably comforting and always reminds me of her. Seviyan means vermicelli in Urdu. Gently simmer tiny semolina noodles in milk with cardamom, clove, and cinnamon. It makes a delicious dessert or just simply a warm treat to enjoy on a cold day.

This winter, Poet and Flower have taught us something that we will value for years. They will always amaze us. They run around and play outside with such abandon. Maybe next year we'll take up snowshoeing.

Seviyan Kheer

Seviyan, or semolina vermicelli, are gently simmered in milk, cardamom, clove and spices. You can easily make this vegan by substituting almond or soy milk. Adjust the sugar to make it sweeter(or not).

Serves 4-6

• 1/2 cup vermicelli
• 3 cups milk and 4 tablespoons milk
• 4 tablespoons whole almonds (plus 2 tablespoons slivered)
• 1/4 cup sugar (or to taste)
• 2 cardamom pods
• 2 cloves
• 1 inch cinnamon stick

1. Soak the almonds in 1/2 cup boiling water for 15-20 minutes. Then gently remove the skins. They should slip off pretty easily. In a small food processor or wet/dry grinder, grind the almonds with 4 tablespoons milk.
2. In a medium saucepan, bring 3 cups of milk to a boil with the cardamom, clove and cinnamon. Gently simmer for 15 minutes.
3. Add the vermicelli to the milk mixture and stir gently. simmer for 3-5 minutes until they are cooked through.
4. Add the almond paste and cook for 2-3 minutes.
5. Add the sugar and gently stir until it is dissolved. You can adjust the sugar depending on how sweet you want it to be.
6. Serve warm with slivered almonds on top. Add a little more milk to make it the consistency you'd like.