Sindhi Seviyan
Veg
Roasted vermicelli cooked in sweetened milk with saffron and cardamom — fine seviyan dry-roasted in ghee until golden, then simmered in full-fat milk with sugar, cardamom, saffron, and a handful of raisins and sliced almonds until the vermicelli softens and the milk thickens to a slightly reduced, fragrant payasam consistency. The Sindhi seviyan is made at Eid (reflecting the community's historical cross-religious harmony with Muslim neighbours in pre-partition Sindh), Diwali, and family celebrations. The saffron gives the dessert a golden tint and floral fragrance; the seviyan should retain a gentle bite rather than cooking completely soft.
Cuisines
Awadhi
Sindhi
Best for
Snacks
Dessert
Recipe
Prep: 10 min
Cook: 20 min
Total: 30 min
2-3 servings
Ingredients
|
1 cup | Vermicelli |
|
2 tablespoons | Ghee |
|
1/4 cup | Sugar |
|
2 cups | Milk , full-fat |
|
1/4 teaspoon | Cardamom , powder |
|
2 tablespoons | Nut , chopped, almonds and pistachios |
|
2 tablespoons | Raisin |
|
— | Saffron , strands, a pinch |
|
— | Rose water , a few drops |
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 Add the milk to the pan and bring it to a gentle boil.
- 4 Reduce the heat and let it simmer until the vermicelli is cooked and the mixture thickens slightly.
- 5 Stir in the sugar and cardamom powder, and mix well until the sugar dissolves completely.
- 6 Add the saffron strands, chopped nuts, and raisins, and cook for another 2-3 minutes.
- 7 Turn off the heat and add a few drops of rose water for aroma.
- 8 Serve warm or chilled, garnished with additional nuts if desired.
Tips
For a richer flavor, you can use condensed milk instead of regular milk.