Joy in everyones heart, smiles on their faces, a kaleidoscope of colors, festivities everywhere, homes spic and span, neighbors, friends and families exchanging gifts, the glowing warmth of the fairy or diya lights, a frenzy and chaotic kitchen making trays full and bowls full of food. Be it Diwali, Eid, Christmas or any festival, celebrations is equated with the most scrumptious dishes. Each festival has its own unique dishes that people make.
For Eid celebration I made some seviyan. Seviyan, semiya payasam, vermicelli kheer, pudding or mithi sev as most Gujaratis call it, is prepared in different ways. Some roast the nuts and vermicelli , boil the milk and then add the roasted mixture. Some just add the vermicelli into the boiling milk and let it cook. Wholesome milk, condensed milk, fresh cream are some of the dairy products used for this dish.
My recipe is simple and can be made in under 30 minutes. Vermicelli is a type of pasta which is widely used for a variety of dishes right from Italy to China. In India it is known as sev in Gujarati, seviyan in hindi, semiya in the south. Vermicelli is much thinner than spaghetti. Vermicelli can be made from a variety of flours right from wheat flour, plain flour to rice and millet flour. These days the most common vermicelli available is made either from wheat or plain flour.
Seviyan is a famous Eid fare in most Muslim homes. I remember hubby’s friend’s mum use to make lovely seviyan during Eid. Loaded with nuts and saffron and unbelievably creamy.
Making seviyan is not restricted to Eid festival. It can be made for Diwali or any other festival you celebrate. Serve it hot or chilled, both taste equally good.
1 cup broken vermicelli
4 cups full fat milk
½ cup mixed chopped nuts
¼ cup raisins
2 tbsps ghee (clarified butter)
½ cup sugar
½ tsp cardamom powder
¼ tsp nutmeg powder
a few strands of saffron
- Heat the milk in a pan.
- Take another pan and put the ghee in it. Heat the ghee over low heat.
- When the ghee melts, add the vermicelli.
- Roast over low heat, stirring all the time till it becomes brown in colour.Be careful not to burn it.
- Add the hot milk to the roasted vermicelli. Be careful to add the milk from the side of the pan, as steam will be created.
- Stir and let the mixture come to a gentle boil. Add the sugar.
- Mix and let the seviyan simmer for 10 to 15 minutes.
- Stir occasionally so it does not burn at the bottom.
- Once the mixture becomes thick, take it off the heat.
- Add saffron, cardamom and nutmeg powder. Add the nuts and raisins.
- Mix very well and serve hot or put it in the fridge to chill.
- Both hot and chilled seviyan taste yummy.
- For a more liquidy seviyan, add a cup of milk after its cooked.
- For a creamier version, use 3 cups of milk to cook it and then add a cup of fresh cream just when it is done.
- Some recipes use condensed milk, but I personally do not like the taste. About a cup of condensed milk is added to the milk and boiled. Reduce the amount of sugar if using condensed milk.
- If you are going to use an artificial sweetener, then add only 3 cups of milk. Its the sugar and milk cooked that forms a thick syrup.
- Choice of nuts that can be used are walnuts, cashew nuts, almonds, pistachios.
- For a vegan version, use coconut milk or water. Cooking with water will not give you the same colour but the consistency will be thick. Roast the vermicelli in margarine.
- Use unsalted butter instead of ghee.
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You may want to check out the following kheer recipes:
November 4, 2018 at 7:58 pm
Yum Yum!!! seviyan is one simple and delicious dish which I always prefer to make when ever I crave for something sweet. I have never used nutmeg powder, I am sure it imparts the warm and sweet flavour to the already scrumptious seviyan. I try adding it next time. Lovely share…..
November 11, 2018 at 9:58 pm
Thank you so much Geetha.
November 5, 2018 at 8:59 am
Delicious and inviting sevaiyan kheer. Loved the clicks and presentation too Mayuri.
November 11, 2018 at 9:55 pm
Thank you so much Shobha.
November 7, 2018 at 12:35 am
This is one of my favorite sweets and I love it chilled. The nuts so add extra texture which makes it nice. I love your recipe.
November 11, 2018 at 9:44 pm
Thank you so much Nayna.
November 7, 2018 at 12:39 am
I would never get board of saviyan, a rich and delicious bowl of saviyan always pleases my heart and mind. Beautiful share.
November 11, 2018 at 9:44 pm
Thank you so much Jagruti.
Sasmita Sahoo Samanta
November 8, 2018 at 12:58 pm
Yes I too believe that we can enjoy this sweet in any day, totally this cannot be restricted to Eid festival. Easy one still taste so yumm !!! Love the clicks also here.
November 11, 2018 at 9:42 pm
Thank you so much Sasmita.
Ashima Goyal Siraj
November 9, 2018 at 10:29 am
They look so pretty with all the toppings! We make sevaiyon ki kheer pretty often and actually in our home we have a half way split between the preference for it eating them hot or cold! 🙂 For Eid, dates are a essential addition to our sevaiyon ki kheer and last few years, I replaced all the sugar in my recipe with just dates. They add a deeper texture to it as well.
November 11, 2018 at 9:41 pm
Thank you Ashima, I too sometimes make it adding only dates and love it.
November 20, 2018 at 12:58 pm
Any festival is brought alive by a perfect bowl of seviyan. Absolutely love addition of Saffron to bring out the aroma nothing in the world can beat.
November 20, 2018 at 8:39 pm
Thank you so much Seema, I love adding saffron to most of my sweet dishes.
November 22, 2018 at 9:14 am
This is one of the sweets essential in most South Indian homes. It looks delectable with all the topping.
November 23, 2018 at 11:12 pm
Thank you so much Jayashree.