Introduction:
Seviyan, often called sweet vermicelli or meethi seviyan, is an ancient and popular sweet dish typically made during festivals and special occasions. The true joy of this dish lies in its simplicity and taste. The aroma of ghee, the smooth texture of milk and the crunch of dried fruits combine to create a sweetness that touches the heart. Seviyan is not just a dessert, but a memory of childhood, home, and moments spent with loved ones. Everyone’s heart fills with joy when the aroma of ghee and cardamom wafts through the kitchen. This recipe brings those moments back to life. It’s very easy to make and with just a little time, you can create a delicious sweet dish. Let’s get started with this traditional, creamy and delightful seviyan recipe step by step so you can easily make it at home.
Ingredients:
•1 Cup seviyan (vermicelli)
• 2 Tablespoons ghee
• 4 Cups full cream milk
• 1/2 Cup sugar (as per taste)
• 4 to 5 green cardamoms (choti elaichi, lightly crushed)
• A few strands of food color (optional-saffron color looks nice)
• 2 Tablespoons water (for dissolving food color)
Dry fruits:
• 8 to 10 Almonds ( badam, sliced)
• 8 to 10 Cashew (kaju, chopped)
• 10 to 12 Raisins (kismish)
• Few pistachios (optional, for garnish)
Method:
1) roasting the seviyan:
First, take a heavy-bottomed pan. Add 2 tablespoons of ghee and heat over medium heat. Once the ghee is slightly warm, add the seviyan and begin toasting them gently.
The most important thing in this step is to roast the seviyan carefully so that they don’t burn. You want to roast them until they turn golden brown. Roasted seviyan gives off a unique aroma that permeates the entire house. This roasting step sets the foundation for the flavor.
When the seviyan are perfectly roasted,remove them onto a plate and set them aside.
2) Boiling the milk:
Now, pour 4 cups of full-cream milk into the same pan and let it simmer over medium heat. Full-cream milk gives the vermicelli a rich and creamy texture. Once the milk begins to boil, reduce the heat slightly and add the crushed cardamom.
The aroma of the cardamom will infuse the milk, creating a royal fragrance.
If desired, you can also add food coloring at this stage. For food coloring, it's best to dissolve a little of the color in 2 tablespoons of water. This ensures an even color mix.
3) Cooking the seviyan in milk:
Now add the roasted seviyan to the boiling milk. Stir gently to prevent the seviyan from sticking together. Let this mixture cook over medium heat for 7 to 10 minutes.
The seviyan will soak up the milk and become soft and creamy.
You’ll notice the mixture thickening slightly this is where its actual texture is formed.
4) Adding sugar and dry fruits:
Once the seviyan are soft and the milk thickens, add sugar. After adding sugar, the milk and seviyan will become slightly runny, but will thicken again in a short while.
Now add the dry fruits (almonds, cashews, and raisins). The raisins will swell in the milk and soften, while the almonds and cashews add a crunch. If you want, you can also heat some ghee separately and lightly fry the dry fruits. Corrected punctuation for better flow.
5) Final touches and consistency:
Now reduce the heat and cook the seviyan for another 5 minutes. You should ensure that the texture is neither too thick nor too thin. If you prefer thicker seviyan, cook for a little longer, and if you want a slightly milkier version, turn it off a little sooner.
Once the desired consistency is achieved, turn off the flame.
Tips:
Milk quality matters:
Always use full-cream milk; it makes the seviyan rich and creamy.
Roasting considerations:
Don't let the seviyan burn. They should reach a golden brown color; darkening will result in a bitter taste.
Sugar timing: Always add sugar when the seviyan is soft, otherwise they won't cook properly.
Food color is optional:
You can skip the food coloring if you prefer a natural look. If you prefer, adding saffron also gives a nice golden color.
Variation:
Dry seviyan: If you don't want a milky version, use just a little milk and sugar to make the seviyan dry and flaky.
Saffron seviyan:
Saffron strands dissolved in warm milk add a royal flavor and color.
Seviyan with khoya:
For an extra-rich version, add a little khoya. This makes the dessert creamy and festive.
Conclusion:
Seviyan is a sweet dish that's easy to make and enjoyed by people of all ages. Whether it's a birthday, a family gathering, or just a small celebration, seviyan is always the perfect choice.
The aroma of ghee and cardamom, the soft texture of milk, and the magic of dried fruits combine to create truly desi sweetness.
So, the next chance you get, be sure to make these traditional seviyan. Your home will be filled with fragrance.
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