Sevia Kesari, an Indian Vermicelli dessert (aka Sukhi Sevia or Eid ki Sevia) is just as delicious as it is easy to make. It is a wonderful twist and healthy alternative to Suji ka Halwa, which uses a lot more ghee. Hope you enjoy this dessert as much as I do!
Vermicelli – 1/2 cup
Ghee ( Clarified Butter) – 1 tsp
Sugar – 1/4 cup
Water – 2 cup
Cashews – 1 tbsp, broken pcs.
Golden Raisins – 1 tbsp
Kesar ( Saffron) – few strands
- Melt the Ghee in a wok on Med-high flame.
- Roast the broken Cashew pieces in the ghee till they turn golden.
- Once golden, remove the Cashews from the wok and keep aside.
- In the same wok, roast the Vermicelli, stirring constantly until it turns golden. Be careful not to burn it.
- When golden, add water and mix. Cover and let it cook, stirring occasionally.
- When the water has evaporated down to 1/4th of the original, uncover and add Sugar.
- Mix well and add the Kesar, Raisins and the fried Cashews.
- Mix till the water totally evaporates and remove the flame.
- Serve hot and enjoy! Serves 4.
- Saffron, Cashews and the Raisins are all optional. The sevia taste wonderful anyway.
Watch & learn…