Sevia Kesari, an Indian Vermicelli dessert (aka Sukhi Seviyan 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. Sevia is a traditional sweet dish prepared in celebration of Eid. So, Eid Mubarak everyone and enjoy!
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3 Responses to “Sevia Kesari – Vermicelli Dessert How-to Video”
If you want to make the dry kind, then the same amount of milk can be substituted for water. You can add double the quantity of milk and adjust the sugar and it would then be ‘Sevia Kheer’ also known as ‘Sevia Paysam’.
Both the above mentioned recipes are great…Enjoy!
Before you ask a question, we request you to scan the comments section to see if your question has been answered before. This will help reduce duplicate questions and the need to repeat the answers. We appreciate your support on this.
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October 8th, 2007 at 5:09 pm
Eid mubarak to you too! Seviyan can be, and often are, cooked in milk rather than water for a richer, creamier dessert.
I also often garnish with several dry fruits, sliced finely, in addition to cashews.
[Reply]
October 19th, 2007 at 11:32 am
Hi,
If i choose to use milk instead of water, what shud the proportion of sevia and milk be, please suggest.
[Reply]
October 20th, 2007 at 10:23 pm
If you want to make the dry kind, then the same amount of milk can be substituted for water. You can add double the quantity of milk and adjust the sugar and it would then be ‘Sevia Kheer’ also known as ‘Sevia Paysam’.
Both the above mentioned recipes are great…Enjoy!
[Reply]