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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
Method:
- 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.
Tips:
- Saffron, Cashews and the Raisins are all optional. The sevia taste wonderful anyway.
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4 Responses to “Sevia Kesari (Vermicelli Dessert)”
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January 30th, 2008 at 8:39 am
[...] Sevia Kesari aka Vermicelli Dessert recipe on ShowMeTheCurry No Comments, Comment or Ping [...]
September 15th, 2008 at 7:17 pm
its good, u can add elachi also
[Reply]
May 1st, 2009 at 5:26 pm
Hi!
Just wanted to let you know this is the best recipe for sevia I’ve found on the internet. Somehow I could never get it right with the other recipes I found, but this one came out to be perfect!
I accidentally came across showmethecurry.com while searching for the sevia recipe and absolutely loved the website and the recipes (very innovative and easy to make).
Thanks for sharing them with novices like me! Now when I feel the urge to wake Mom from her sleep back home to ask her how much water to use in a certain recipe, I simply go to smtc.com
Shivani
[Reply]
June 17th, 2009 at 7:29 am
Hi,
Your recipies are really good ladies! I tried your poha the other day and although i ahve never made it before its truned out great….thanks for sharing !!!
[Reply]