Haryanvi Sewiyan

Haryanvi Sewiyan

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

Vermicelli 1 cup Vermicelli
ghee 2 tablespoons Ghee
sugar 1/4 cup Sugar
Milk 2 cups Milk , full-fat
cardamom 1/4 teaspoon Cardamom , powder
Mixed Nut 2 tablespoons Mixed Nut , chopped
Raisin 1 tablespoon Raisin
Saffron — Saffron , strands, optional

Instructions

  1. 1 Heat ghee in a pan over medium heat.
  2. 2 Add the vermicelli and roast until golden brown, stirring continuously to prevent burning.
  3. 3 In a separate pot, bring the milk to a boil.
  4. 4 Add the boiled milk to the roasted vermicelli and stir well.
  5. 5 Add sugar and cardamom powder, and mix until the sugar dissolves completely.
  6. 6 Reduce the heat and let it simmer until the vermicelli is cooked and the mixture thickens slightly.
  7. 7 In a small pan, heat a little ghee and fry the chopped nuts and raisins until golden.
  8. 8 Add the fried nuts and raisins to the vermicelli mixture and stir well.
  9. 9 If using, add a few saffron strands for additional flavor and color.
  10. 10 Serve warm or chilled as desired.

Tips

For a richer taste, use full-fat milk and garnish with additional nuts.