I wish you all a very happy and peaceful Eid. May God accept your good deeds,
forgive your transgressions and ease the suffering of all peoples around the globe. Eid Mubarak



Seviyan by far is the most popular sweet for Eid Ul Fitr. Usually savoured right after the morning Eid prayer, this sweet can be made with milk or without. Last year I’d posted the one with Milk – Sheer Korma … and this year I’m sharing with you the recipe for the lighter version, which I prefer way more. Both are good in its own right, its just what you’re in the mood for . The good thing about roasted vermicelli is, its so versatile, even savoury versions taste just as good. This sweet tastes good warm, and somehow goes really well when accompanied with some delicious Mutton Biryani.



2 tbsps Ghee

2 tbsps Butter

300 gms Roasted Vermicilli

600 ml Hot Water

5 tbsps sugar ( more or less as per your liking )

Handful of Cashew Nuts ( I used salted ones to give it that slight sweet n savoury contrast )

Handful of blanched and slivered almonds & pistachios

1 tsp Saffron

1 tsp ground Cardamom powder

Heat the Ghee in a large non stick pot. Fry the cashew nuts till golden and set aside. Now add the butter and the roasted vermicelli. You’ll have to patiently fry these now stirring constantly till they get a lovely dark brown colour. They will break down but thats absolutely fine. Once you’ve got the desired colour, add the sugar, saffron and most of the balanced almonds. Stir well and add the hot water. Let the seviyan cook till the water is absorbed. I like them a bit al dente, but you can add water if you like them softer. Turn of heat and pour into the dish you desire to serve it in. Garnish with the powdered cardamom, pistachios, almonds and cashews. Serve Warm.





Related Posts with Thumbnails

Comment :

Mmmmhhh, heavenly. Happy Eid!



Hi Kajal ! You have shared all time favourite recipe of overall India. I also like it very very much. It is so delicious,yummy yummy and divine in taste .I can’t describe it in words. Just only say thanks for sharing this recipe.

Please answer the question below to submit your comment *