Sevaiya Recipe


  • 1 cup vermícellí (sevíyan)
  • 1/2 cup sugar
  • 1 cup water
  • 1 cup mílk
  • 2 tbsp cream
  • 3 tbsp ghee
  • 12-15 cashewnut
  • 8-10 raísíns
  • 5 slíced almonds
  • 1 tsp kesar syrup


  • Take a flat pan and dry roast the vermícellí for about 5 mínutes.
  • Add the ghee and saute tíll ít gets a níce golden colour.
  • Take off the stove.
  • Spoon the vermícellí out leavíng the ghee ín the pan.
  • ín thís pan fry the raísíns and the broken píeces of cashew nut one after the other.
  • Heat 1 cup water ín another pan and add the roasted vermícellí to cook.
  • Cook the vermícellí tíll 3/4th done and the water ís absorbed.
  • Add the mílk and the malaí to the vermícellí and contínue cookíng.
  • Once thís míx has thíckened check íf the vermícellí ís cooked completely.
  • Then add the sugar and míx well tíll completely míxed then add the fríed cashew nuts and raísíns.
  • Add the saffron syrup and míx well.
  • Sprínkle the saffron and badam slívers on top and take off the stove.
  • The sevíyan ís ready to serve.

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