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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


  1. Melt the Ghee in a wok on Med-high flame.
  2. Roast the broken Cashew pieces in the ghee till they turn golden.
  3. Once golden, remove the Cashews from the wok and keep aside. 
  4. In the same wok, roast the Vermicelli, stirring constantly until it turns golden. Be careful not to burn it.
  5. When golden, add water and mix. Cover and let it cook, stirring occasionally.
  6. When the water has evaporated down to 1/4th of the original, uncover and add Sugar.
  7. Mix well and add the Kesar, Raisins and the fried Cashews.
  8. Mix till the water totally evaporates and remove the flame.
  9. Serve hot and enjoy! Serves 4.


  1. Saffron, Cashews and the Raisins are all optional. The sevia taste wonderful anyway.

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