Bohri Seyun
Veg
Sweet dry vermicelli cooked in ghee with sugar, saffron, rose water, and dry fruits until each strand is coated and fragrant — eaten at the START of the Bohri meal (sweet first, a Bohri tradition), and served at every Eid breakfast. Distinct from Awadhi sewain kheer in being drier and noodle-like rather than a liquid pudding.
Cuisines
Bohri
Best for
Breakfast
Snacks
Recipe
Prep: 20 min
Cook: 40 min
Total: 60 min
2-3 servings
Ingredients
| 1 cup | basmati rice |
| 2 tablespoons | ghee |
| 1 cup | sugar |
| 1/4 teaspoon | cardamom powder |
| 1/4 cup | sliced almonds |
| 1/4 cup | raisins |
| 1 pinch | saffron strands |
| 1 cup | water |
| 1 pinch | salt |
Instructions
- 1 Wash and soak the basmati rice for 30 minutes.
- 2 Drain the rice and set aside.
- 3 In a pot, bring 1 cup of water to a boil with a pinch of salt.
- 4 Add the soaked rice to the boiling water and cook until the rice is 70% cooked. Drain and set aside.
- 5 In a separate pan, heat ghee over medium heat.
- 6 Add the sliced almonds and raisins to the ghee and sauté until the almonds are golden and the raisins are plump. Remove and set aside.
- 7 In the same pan, add sugar and cardamom powder to the remaining ghee.
- 8 Add 1/4 cup of water and saffron strands to the sugar mixture and stir until the sugar dissolves completely.
- 9 Add the partially cooked rice to the sugar syrup and mix gently to coat the rice with the syrup.
- 10 Cover the pan and let the rice cook on low heat until fully cooked and the syrup is absorbed.
- 11 Garnish with the sautéed almonds and raisins before serving.
Tips
For extra flavour, use whole spices like cloves and cinnamon in the ghee first.