Seviyan ( Vermecilli Dessert )

May 25, 2023May 25, 20230 13

Delicious Seviyan ( Vermecilli Dessert ) recipe for an after dinner treat

by The Chefin Dessert

Prep

5 min

Cook

15 min

Ready In

20 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

491

Sugar

37g

Fat

27g

Seviyan, also known as Vermecilli Dessert, is a sweet and silky dish that is a staple in many South Asian households. It is typically served during Eid al-Fitr, the festival that marks the end of Ramadan, but it can be enjoyed year-round as well. Seviyan is made by roasting fine vermicelli in ghee, then adding water, sugar, and spices to form a thin pudding-like texture. It can be served either warm or chilled as per preference and is typically garnished with dried fruits and nuts.

Instructions

1.	Heat ghee in a pan and add vermicelli to fry until golden brown.
2.	Add cardamom powder and stir for 30 seconds.
3.	Add water, sugar and fried golden raisins and bring to a boil, stirring until sugar is completely dissolved.
4.	Reduce heat to low and simmer for 5 minutes.
5.	Serve into bowls and garnish with sliced almonds and honey, if desired.

PROS

Seviyan is a quick and easy dessert to prepare, requiring only a few ingredients commonly found in most kitchens.

It is light and delicate in texture, making it a perfect after dinner treat.

CONS

Be aware that Seviyan is high in sugar and calories, so it should be consumed in moderation.

Due to its sticky consistency, it may be difficult to clean up spilled Seviyan from surfaces or clothing.

HEALTH & BENEFITS

Seviyan is a good source of carbohydrates, which our bodies convert into energy.
It also contains moderate amounts of protein, dietary fiber and healthy fats from ghee.
Additionally, cardamom has been shown to have anti-inflammatory properties.

	250 g fine vermicelli ( Seviyan )
	100 g ghee ( clarified butter )
	2 tablespoons honey
	125 g sugar
	1/2 tablespoon cardamom powder
	6 ounces water
	3/4 cup fried golden raisin
	sliced almonds ( to garnish )