In Pakistan,india and Bangladesh have very hot traditional dishes to celebrate Eid-ul-Fitr. At the end of Ramzan three days Muslims celebrate Eid-ul-Fitr and make sweet dishes include Seviyan. Seviyan is speacially dish for Eid-ul-fitar and Eid-ul-Adha. It is very delicious to eat. This dish will not take much time. It is tasty to eat, and it takes less time to cook.
Seviyan fried in pure ghee and cooked in water with sugar. It is an amazing sweet dish to present in front of guest after lunch or dinner. You can garish it with dry fruits and to improve the aroma of the dish you can add Saffron in it. Get the unique recipe of Seviyan on this page.
Seviyan recipes are famous homemade sweet foods in Pakistan and India. Sevian (Vermicelli) are sort of pasta similar to spaghetti but with low thickness. Seviyan recipe is famous for Eid ul Fitar in Pakistan. Eid days in Pakistan are often started with seviyan. Though, simple seviyan is the most common recipe however there are many recipes you can make with this vermicelli pasta.
Seviyan is a favorite dish of kids. As the Eid day starts, kids ask mothers to give sawayian; kids like to sprinkle sugar over vermicellis. Enjoy dozens of unique and amazing sewiyan recipes provided. Scroll through the following vermicelli recipes and make your day a sweet with your chosen seviyan recipe.
1.Methi Sawayan:-
Ingredients:-
Sewaiyan 1⁄2 Kilogram (vermicelli)
Khoya 1⁄2 Kilogram (made from milk)
Sugar 900 Gram
Cardamoms 25 , powdered
Milk 300 Gram (1 Glass)
Pure ghee 250 Gram
Mix chopped dry fruit 1⁄2 Cup (8 tbs)
Water 1 1⁄2 Cup (24 tbs), 1 1/2 glass - to prepare sugar syrup /chashni
Method:-
First heat ghee in a pan add crushed sewainyan ( varmicelies) in it and fry it low flame, after few minutes add chopped dry fruits in it and fry it more minutes
Remove pan from flame.
Now Khoya sorte in low flame for few minutes in another pan and add in the sewaiyan.
Prepare sugar syrup ( add water in sugar and cook it) in another pan.
Now add milk in fried sewaiyan and put it on low flame for 5-7 min.
And the end add sugar syrup in sewainyan and keep it low flame 5-7 min.
Now the dish is ready,serve it garnish with chopped dry fruit & Warq ( beaten foil).
2.Milky Seviyan:-
Ingredients
1 gallon whole milk
1 1/2 cups pitted dried dates
1/4 cup sliced almonds
1/4 cup sliced pistachios
1/4 cup dried and shredded unsweetened coconut
1 1/2 cups sugar
1 cup roasted vermicelli, broken into small pieces
10 crushed cardamom pods
1/4 cup yellow raisins
2 drops kewra
Method:-
1. In a large pot over high heat, bring the milk to a boil. Add the dates and continue to cook over medium heat for another 20 minutes. Stir constantly, so the milk doesn't stick to the pan.
2. After 20 minutes, or when the milk is the consistency of half and half, add almonds, pistachios, coconut and sugar. Let cook for 10 minutes over medium heat or until the milk thickens a little more. Add vermicelli and stir constantly. When milk thickens further, add the cardamom, raisins and two drops of kewra, if using. The dessert is a warm, creamy soup with thin noodles when finished.
3.Sheer Korma:-
Ingredients:
1 pack ate Vermicelli
1-gallon fresh whole milk
1-cup sugar
20 cloves whole cardamom pods
1/2-teaspoon cardamom powder
1 cup slivered almond, cashews and pistachios
1/2-cup fresh cream
1/2 teaspoon saffron strands
3 tablespoons charoli nuts
1/2-cup light brown raisins
1/2-teaspoon rose water
1-tablespoon butter
How to make Special Sheer Korma Recipe
Fry the vermicelli in the butter until well browned but not burnt.
Fry on low heat until all the butter is dried.
Add in 1/4-cup sugar and fry again.
Add in the whole milk cup by cup, stirring constantly, and bring to boil.
Add in the raisins, whole cardamom, and 1/2 cup slivered almonds, cashews and pistachios, and the remaining sugar.
Reduce the heat and thicken the sheer korma to three-strand consistency, letting the milk boil until it is halved.
The vermicelli must be very soft by now.
Quickly add in the rose water, charoli and fresh cream and let simmer covered for 10 minutes.
Garnish with the saffron strands and powdered cardamom, and serve immediately.
4.Balai Ki Sawaiyan:-
Ingredients:
1.VermIcelli_1 kg
2.Sugar_1 kg
3.Cream_1 kg
4.Raisin_250 grams
5.Ghee_50 grams
6.Milk_1 liter
7.Almond and pistachio_150 grams
Method / Tarika:
1.First of all fry the cloves into the ghee and add into the vermicelli, when the vermicwelli
becomes golden add milk in it.
2.When the vermicelli is tender then add cream in it and cook for
15 mintues, after that clean the raisin and add the flakes of pistachio and almonds in it.
3.When the milk is dired add sugar and astirr well for 10 minutes.
4.When all get dissolve then add
5.almond color and fragrant water for aroma and saffaron. After 2 or 3 boils draw it.
5.Classic Sheer Khurma Recipe:-
Ingredients
1 liter Milk
1cup Cream
1cup Condensed Milk
1cup Tapioca bOiled
1cup Mix dry fruit
1/2cup VermIcelli
1/2cup Sugar
1 tbsp Butter
1/2 tsp Saffron
1/4 tsp Cardamom powder
Method:
Boil 1 liter milk in pan, in other pan heat 1 tbsp butter and fry 1/2 cup crushed vermicelli. Then add 1 cup mix dry fruit and fry well.
Put the fried vermicelli and dry fruit in boiling milk, cook for 10 minutes. Now add 1 cup sugar and 1 cup boiled tapioca.
Cook till sugar dissolves and then turn the flame off. Lastly add 1 cup cream, 1 cup condensed milk, 1/4 tsp cardamom powder and 1/2 tsp saffron. Mix well and serve.
6.Vermicelli Pudding :-
Ingredients
3 oz. unSalted Butter
6 oz. vermIcelli
8 oz. Sugar
¾ Pint (U.S. 2 cups) Milk pinch of Saffron powder
6 crushed Cardamom seeds
TO DECORATE
1 oz. shredded Almonds
Method:
Heat butter in a saucepan and fry the vermicelli until golden brown be careful not to burn it Pour in the milk, bring to the boil, lower the heat and simmer, covered, till vermicelli is cooked. Stir occasionally to prevent sticking. Uncover and cook till the milk evaporates. Add sugar and cook un covered till dry, stirring continuously. Add carda-mom and saffron. Serve on a plate garnished with shredded almonds.
7.Sevian Pulau:-
Ingredients
4- Potatoes
2 oz. cashew nuts
Oil for frying
12 oz. vermIcelli
1 Teaspoon Mustard seeds
2 large Onions, finely slIced 2 tablespoons gram flour
1 ½ pints (U.S. 3/ cups) Water
1 Teaspoon Chilli powder
2 Teaspoons ground Coriander seeds
½ Teaspoon ground Cinnamon 2 bay leaves
Salt to taste
Method:
Boil the potatoes in their skins, peel and cut them into 1-inch cubes. Chop cashew nuts and fry in oil until golden. Drain and set aside. In the same pan fry the vermicelli until golden, then drain and set aside. Fry the mustard seeds and, when spluttering, add the onions and fry for five minutes. Stir in the flour, add the water and bring to the boil. Add potatoes, vermicelli, cashew nuts, spices, bay leaves and salt. Stir and simmer till the vermicelli is cooked and water evaporated. Remove from the heat and serve after five minutes.
8.Seviyan Shahjahani:-
Ingredients
250 grams Seviyao or vermIcelli
25 grams blanched Almonds
and Pistachios silver or gold fOil
125 grams Sugar
2 thIsps Honey
75 grams Ghee
1 tsp Cardamom powder
1/4 tsp grated Nutmeg
1/2 tsp Saffron Essence
10 grams each of Almonds, Pistachios and Walnuts (blanched, fried and slIced)
10 grams each of Cashewnuts, charoli and Raisins (fried and slIced)
100 grams Cream
1 handful fresh rose petals
Method:
Cover the whole, blanched almonds and pistachios with foil. Put the sugar and honey, along with 1/4 liter of water, into a pan and dissolve over a slow fire. Heat the ghee and fry the vermicelli over a slow fire to a rich go/den colour. Add in the syrup, cardamom and nutmeg. Mix well and cook over a slow fire till the vermicelli is tender and completely dry. When ready, each grain of vermicelli should be separate, not mushy and sticking together. When cooked, mix in the essence and sliced nuts and remove on to a serving dish. Cover the top all over with cream, then garnish with nuts (covered with foil) and rose petals. Serve at once.
9.Seviyan Ki Kheer :-
Ingredients :
Doodh adha kg
Sawaiyaan 1 cup
Chandi ka warq 1 adad
Sabit sabz ilaaichi 4 adad
Kewra Water 1 chaye ka chamcha
Cheeni 4 khanay k chamchy
Badam hasb e zaroorat
Pista hasb e zaroorat
Method :
Doodh k cheeni k sath ubaal lain.
Sawaiyon ko doodh mian daalian. Saath he ilaaichi shamil karian.
Jab doodh halka garha hojaye to is main kewrah daalain aur sarwing plate main nikal lain.
Katay maiwa aur chandi k warq sy garnish kar k serve karain.
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