Seviyan (A Pakistani Dessert)

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Flavours of Pakistan

“Usually always enjoyed on Eid day, and many Pakistanis love to eat Seviyan (sweet roasted vermicelli made with nuts, saffron and milk). As a dessert during Iftar and Sehri. This is one Ramadan related food that never leaves my mind or my home. Here is my maternal grandmother’s simple recipe, which reminds me of the comfort of her hugs, Eid festivities, the sunshine of Pakistan and Ramadan.” Sumayya Jamil

In yesterday’s post I had explored (on this link in posts) Ramadan in Pakistan with the UK-based food writer Sumayya Jamil. Sumayya was very generous to share with us three of her family Recipes for Pakistani dishes popular in Ramadan. I had shared on this link her Kachumber Bejeweled Salad which she instructs to make and serve with the Pakistani Vegetable Pakoras (recipe on this link).

Today I am posting her dessert recipe: Pakistani Seviyan and will, therefore, had shared with you a tasters of the flavours of Ramadan in Pakistan. Give these recipes a try and taste the beautiful cuisine of Pakistan.

Ingredients

Serves: 7
  • Half a packet of Pakistani/Indian roasted vermicelli (found in Asian shops) – crush these by hand, into small pieces before adding to milk
  • 25 grams caster sugar
  • 100 grams of sweet condensed milk
  • 1 pinch of saffron, soaked in 1 tbsp hot boiling milk
  • 1 pint of whole milk / soya milk / almond milk
  • A handful of chopped pistachios, almond, raisins
  • 4-5 cardamom pods, bruised open
  • Ghee
  • Decorate with silver leaf (optional)

Heat ghee in a saucepan on medium heat and add the cardamom.

Meanwhile crush the vermicelli into small pieces and set aside.

Once the ghee is heated and fragrant add the crushed vermicelli and keep stirring to avoid burning them. Slowly add both the milks and keep stirring. Add sugar and stir and cook until the mixture becomes thick and the vermicelli is cooked through. Pour in the saffron and then place in a serving dish.

Garnish with nuts and raisins and adorn with silver leaf (optional).

 

Both recipes and their photographs, are provided by Sumayya Jamil and are her property. They are published on this blog with her permission. Please do not copy or use them without her permission.

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