Haryanvi Sewiyan
Veg
Thin wheat vermicelli toasted in ghee and cooked in sweetened milk with cardamom and saffron — a Haryanvi festive sweet eaten at Eid, weddings, and winter celebrations. Lighter and milkier than the North Indian phirni, with a comforting warmth from the saffron.
Cuisines
Haryanvi
Mughlai
Best for
Breakfast
Lunch
Recipe
Prep: 10 min
Cook: 20 min
Total: 30 min
2-3 servings
Ingredients
| 1 cup | vermicelli (sewiyan) |
| 2 tablespoons | ghee |
| 1/4 cup | sugar |
| 2 cups | milk |
| 1/4 teaspoon | cardamom powder |
| 2 tablespoons | chopped mixed nuts (almonds, cashews, pistachios) |
| 1 tablespoon | raisins |
| — | saffron strands (optional) |
Instructions
- 1 Heat ghee in a pan over medium heat.
- 2 Add the vermicelli and roast until golden brown, stirring continuously to prevent burning.
- 3 In a separate pot, bring the milk to a boil.
- 4 Add the boiled milk to the roasted vermicelli and stir well.
- 5 Add sugar and cardamom powder, and mix until the sugar dissolves completely.
- 6 Reduce the heat and let it simmer until the vermicelli is cooked and the mixture thickens slightly.
- 7 In a small pan, heat a little ghee and fry the chopped nuts and raisins until golden.
- 8 Add the fried nuts and raisins to the vermicelli mixture and stir well.
- 9 If using, add a few saffron strands for additional flavor and color.
- 10 Serve warm or chilled as desired.
Tips
For a richer taste, use full-fat milk and garnish with additional nuts.