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…
0 thoughts on “Sevia Kesari (Vermicelli Dessert)”
Amazing recipes…was looking for sevia recipe everywhere on the internet and this truly is the best recipes out there…thank you…love all of your other recipes…made my life a lot easier..thank you.
I absolutely LOVE this recipe and highly recommend it. It’s easy to make and simply delicious! I love that it’s not too sweet and the ghee flavour isnt too overpowering. Thank you for teaching me this yummy recipe 🙂
I would also like to post a comment on the “Molten Lava Cake” recipe. However, there seems to be a problem on that page and the comments are not being displayed. Could you look into this please?
Dearest Anuja and Hetal
this recipe is awesome just like your other recipes are! i have now tried so many of your wonderful recipes now giving me the tag of a wonderful chef! i just have one doubt.its regarding the size of your portions. in your videos, the size of the portions looks quite large than you’ll say. for example this recipe itself, you say 1/2 cup vermicelli. so what cup does that mean? i assumed a cup means teacup and half of that is ridiculously small so i made the recipe with 1 teacup vermicelli but after cooking it still dint resemble the amount it appears in your video. even the spices in your subsequent videos, it appears to me as more than the amount you’ll suggest. so i have a small request to also include the ingredients in weight Thanks a ton. love you both!!
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 !!!
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 🙂
its good, u can add elachi also