Authentic Seviyan Recipe- Almond, Pistachio & Rose Flavored Vermicelli

Last Updated on 2 months by Neha Deshmukh

Authentic Seviyan Recipe – Almond, Pistachio & Rose Flavored Vermicelli

Introduction

Oh, Seviyan! This creamy, dreamy vermicelli pudding holds such a special place in my heart. It’s the kind of dessert my nani (grandmother) would make for every celebration, and the aroma alone instantly transports me back to childhood. I first attempted this recipe on my own during college, and let’s just say it was a learning experience! But after years of tweaking and perfecting, I’m so excited to share my version of this classic Indian sweet with you. It’s a little bit decadent, a whole lot comforting, and guaranteed to impress.

Why You’ll Love This Recipe

This Seviyan isn’t just a dessert; it’s an experience. The delicate vermicelli, soaked in sweet milk and infused with the flavors of cardamom and rose, is truly heavenly. The crunchy nuts add a delightful texture, and the dates provide a natural sweetness that’s just perfect. It’s a relatively easy recipe to make, but the results are incredibly rewarding. Plus, it’s a fantastic dessert to make ahead for parties or special occasions!

Ingredients

Here’s what you’ll need to create this magic:

• 15 whole almonds (approx. 20g)
• 20 pistachios (approx. 25g)
• 15 cashews (approx. 30g)
• 2 tablespoons chironji seeds (approx. 15g)
• 8 dates (approx. 80g), pitted
• 3 tablespoons ghee (approx. 45ml)
• 1 cup fine vermicelli (seviyan) (approx. 100g)
• 4 cups milk (approx. 950ml)
• 0.5 teaspoon cardamom powder (approx. 2.5g)
• 0.25 cup sugar (approx. 50g)
• 1 teaspoon rose water (approx. 5ml)

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this Seviyan.

• Chironji Seeds: These little seeds are a game-changer! They have a unique, slightly nutty flavor that adds so much depth. You can usually find them at Indian grocery stores. If you can’t find them, you can substitute with a tablespoon of finely chopped almonds, but it won’t be quite the same.
• Ghee: Don’t skimp on the ghee! It adds a richness and aroma that’s essential to the flavor. I prefer using a good quality, homemade ghee if possible.
• Nuts: I love the combination of almonds, pistachios, and cashews, but feel free to experiment. Walnuts or pecans would also be delicious additions. Make sure they’re good quality – you’ll really taste the difference.
• Seviyan Variations: Seviyan recipes vary across India. Some use broken vermicelli, others prefer a thicker strand. I’ve found this fine vermicelli works best for a creamy texture.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prep the nuts. Soak the almonds, pistachios, cashews, and chironji seeds in hot water for about 30 minutes. This softens them up and makes them easier to slice. Once soaked, drain the water and slice the nuts. Set them aside.
2. Now, heat the ghee in a heavy-bottomed pot over medium heat. Add the sliced nuts and chironji seeds and fry until they turn golden brown and fragrant. Be careful not to burn them! Remove them from the pot and set aside.
3. In the same ghee, briefly sauté the dates for a minute or two. This helps release their sweetness. Remove and set aside with the nuts.
4. Add the vermicelli to the pot and roast it until it turns golden brown. Keep stirring constantly to prevent it from sticking or burning. This step is crucial for developing the flavor.
5. Pour in the milk and bring it to a boil. Once boiling, reduce the heat to low and simmer for about 5 minutes, stirring occasionally.
6. Add the roasted vermicelli, half of the fried nuts and chironji seeds, and the sautéed dates to the milk. Continue to simmer for about 10 minutes, or until the vermicelli is soft and has absorbed most of the milk. Stir frequently to prevent sticking.
7. Stir in the sugar and cardamom powder. Simmer for another 3-5 minutes, stirring constantly, until the sugar dissolves and the mixture thickens slightly.
8. Finally, stir in the rose water. Garnish with the remaining nuts and serve warm or chilled.

Expert Tips

• Don’t walk away from the pot while roasting the vermicelli! It can burn quickly.
• Adjust the amount of sugar to your liking.
• For a richer flavor, use full-fat milk.
• If the Seviyan becomes too thick, add a splash of milk to loosen it up.

Variations

• Vegan Adaptation: Swap the ghee for a plant-based ghee and use your favorite plant-based milk (almond, soy, or oat milk work well).
• Gluten-Free: Ensure your vermicelli is certified gluten-free.
• Spice Level: If you love a stronger cardamom flavor, add a little more! You can also experiment with a pinch of saffron for a luxurious touch.
• Festival Adaptations: This Seviyan is perfect for Eid, Diwali, weddings, or any special occasion. My friend, Aisha, always adds a sprinkle of edible silver leaf (varak) for weddings – it looks stunning!

Serving Suggestions

Seviyan is delicious on its own, but it’s also lovely served with a side of fresh fruit or a dollop of yogurt. A sprinkle of chopped pistachios adds a beautiful finishing touch.

Storage Instructions

Leftover Seviyan can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

• What is the best type of vermicelli to use for Seviyan? I recommend using fine vermicelli (seviyan) for a creamy texture.
• Can I make Seviyan ahead of time? Yes! You can make it a day or two in advance and store it in the refrigerator.
• What are Chironji seeds and where can I find them? Chironji seeds are small, brown seeds with a unique nutty flavor. You can find them at most Indian grocery stores.
• How can I adjust the sweetness level in this recipe? Start with the recommended amount of sugar and add more to taste.
• Can I use different types of nuts in this Seviyan recipe? Absolutely! Feel free to experiment with walnuts, pecans, or any other nuts you enjoy.