Seviya / Sweet Vermicelli
Eid Mubarak to all my dear friends
Eid is a time of celebration. We use this opportunity to meet all our relatives and friends and share our joy and happiness.
Food plays an important role in all these reunions and no feast is complete without a dessert and that too if it is a festival then it is sort of a compulsion to have sweet to celebrate. Each and every family will have their own version of traditional recipes and in that, sweet is a must.
I have tasted this dessert, whiIe I was in Andhra and my neighbours used to give this often. Then my mom learnt this and made this for me. I usually make different varieties of payasams or kheer for Eid. But this time I thought of this and tried with the help of my mom and the result was, a perfect and yummy dessert within minutes.
In this recipe, the vermicelli is roasted in clarified butter and then cooked in sugar syrup till soft and smooth. If we want we can add khoya which will increase the flavor. This dessert is generally made with thin vermicelli, but as my husband doesn’t like thin variety, I made this with bambino. This is dry Seviya and can be stored for many days. We can also serve this with cream.
Ingredients:
Eid is a time of celebration. We use this opportunity to meet all our relatives and friends and share our joy and happiness.
Food plays an important role in all these reunions and no feast is complete without a dessert and that too if it is a festival then it is sort of a compulsion to have sweet to celebrate. Each and every family will have their own version of traditional recipes and in that, sweet is a must.
I have tasted this dessert, whiIe I was in Andhra and my neighbours used to give this often. Then my mom learnt this and made this for me. I usually make different varieties of payasams or kheer for Eid. But this time I thought of this and tried with the help of my mom and the result was, a perfect and yummy dessert within minutes.
In this recipe, the vermicelli is roasted in clarified butter and then cooked in sugar syrup till soft and smooth. If we want we can add khoya which will increase the flavor. This dessert is generally made with thin vermicelli, but as my husband doesn’t like thin variety, I made this with bambino. This is dry Seviya and can be stored for many days. We can also serve this with cream.
Ingredients:
- Vermicelli- 2 cups
- Sugar- ¾ cup
- Ghee / Clarified Butter- 3 tbsp
- Water- 1 ½ cups
- Mixed Nuts (cashews, almonds and pistachios)- ½ Cup
- Saffron / Food colour- 1 pinch
- Cardamom powder- 1tsp
- Heat ghee in a pan and roast the vermicelli till the raw smell disappears or till it turns golden brown in colour.
- In another bowl add water and sugar and boil till the sugar dissolves well. In this add the orange food colour and cardamom powder.
- Add this sugar syrup in the roasted vermicelli. Lower the flame and cook till the vermicelli becomes soft and water is completely absorbed.
- Mix well till the moisture from the vermicelli is evaporated and it becomes dry.
- Garnish with all the nuts and serve hot or cold.
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