February 10, 2020
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8 min.
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Recipe of Seviyanhow to make seviyaSeviyan Recipe
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Recipe of Seviyan - How to Make Seviyan
Recipe for Seviyan is used to prepare a delicious dessert which is made very frequently in many Indian homes in many different festivals or other special occasions. This dish is very popular and savored by different people cutting across their religious backgrounds. Hence recipe of Seviyan for Eid is just as popular, as when this dish is prepared on the occasion of Makar Sankranti. Every homemaker loves the recipe of Seviyan, not just because of its ease of preparation, but also because the children in these homes just love the taste.
Before we go into the details of the recipe of Seviyan and describe how to make Seviya at home, a brief description of what is seviyan would be helpful for those, who are not well versed with Indian desserts. Seviyan is an Indian word to describe Vermicelli, made from whole wheat, that is used to prepare different kinds of Indian desserts.
Recipe for Seviyan, besides containing whole wheat Vermicelli as the main ingredient also contains milk. However, for those who are lactose intolerant or can not take milk for any reason, the recipe of Seviyan without milk is also available. However, the presence of the milk in the recipe of Seviyan does make it much tastier than what would be possible, in its absence. The Seviyan recipe discussed here contains milk.
Recipe for Seviyan kheer usually contains plenty amount of milk (milk: Seviyan ratio would be 2:1) and the Seviyan and milk are mixed uniformly. However, the recipe of Seviyan described here is a dry seviyan recipe, where although milk is used but the final preparation is dry. The dry seviyan recipe being discussed here can be easily prepared even by people who are new to cooking and anyone who is interested in knowing how to make Seviyan at home can easily make the preparation without anybody’s help.
Meethi Seviyan Recipe
Ingredients Needed for Recipe of Seviyan
- Seviyan (Whole wheat Vermicelli) – 2 cups
- Milk/Water (for those who are lactose intolerant) – 250 ml (approximately 1 ½ cup)
- Ghee (Good quality) – 2 Tablespoons
- Sugar – 1/4th cup
- Khoya – 1/4th cup
- Dry Fruit Mixture (Cashews + Raisins+ Almonds or other dry fruits of personal choice) – 100 grams
- Kewra or Rose essence (Edible) – 5 to 6 drops
- Nikuti (Small Gulab Jamun) – 50 grams or approximately 1/4th cup (Totally optional)
Ingredients Needed for recipe of Seviyan.
How to Make Seviyan At Home?
Preparation of Nikuti (Small Gulab Jamun) – Optional Step
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To make the final dish of Meethi Seviyan, more tasty addition of Nikuti (which are small-sized Gulab Jamun – another popular sweet dish of India), is an optional choice. Here as we have opted for this step, we are going to describe this step-in brief.
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For the preparation of Nikuti, the following ingredients will be required – Chena (without water) or powdered milk – 4 tablespoons; white flour – 1 tablespoon; sugar – 1 teaspoon; Ghee – 3 tablespoons; Baking Soda – 1 small pinch & water -as per requirement.
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To begin the preparation, in a plate 4 tablespoons of dry chena (or milk powder) are taken. 1 tablespoon flour & 1 teaspoon sugar is mixed in it. Then 1 pinch of baking soda is added to the mixture. All those components are mixed nicely, then a little water (as per requirement) is added to this mixture to turn it into a dough (like the dough for Chapati preparation).
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Small round shaped balls are prepared from this dough.
Nikuti before frying as described in recipe of Seviyan.
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A small Karahi/pan is put on a low medium flamed burner and 3 tablespoons of ghee are added to it and allowed to get warm.
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When the oil gets warmed then the previously prepared small balls are fried in this pan, till it assumes dark brown color from all sides. In between the balls are stirred gently till the desired colored is obtained.
Nikuti being fried as described in recipe for Seviyan.
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Once prepared, the balls are taken out from the karahi/pan and kept aside.
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Now this Nikuti ball prepared is put into a sugar syrup. The sugar syrup is prepared by adding 1/4th cup of water to 3 tablespoons of sugar, and boiling it till the sugar gets dissolved. Later this hot syrup is allowed to cool down and once cooled the Nikuti balls are dipped in it for 4 to 5 minutes, before taking it out and keeping it aside for further use.
Final prepared Nikuti as described in seviyan recipe.
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However, if readymade Nikuti is available in your neighborhood, then you are free to purchase it from outside than making it yourself in your own home.
Final Steps of Preparations of Recipe of Seviyan
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Coming to the final steps of the recipe for seviyan preparation, the dry fruits previously mentioned in the ingredients are fried in 2 tablespoons ghee on a low medium flamed burner followed by the Seviyan, which is stirred till it becomes a little brown in color. Later the pan is taken out from the burner and kept aside.
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Another pan is again put on a medium flamed burner, and on it, 250 ml of milk (as previously mentioned in ingredients) is poured, and it is allowed to boil. Once the milk gets boiled, 1/4th cup of sugar is added to it. The contents are stirred continuously. Once sugar gets dissolved then Seviyan and dry fruit mixture (previously fried) are added to it. The total contents are kept on stirring after every 2 minutes.
Seviyan being prepared as described in meethi Seviyan recipe.
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The contents are allowed to boil until the mixture almost gets dried in consistency and the Seviyan put previously also gets softened. Then the burner is switched off as the pan is removed from the burner.
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Mashed Khoya is spread over the preparation and next Kewra or Rose essence is added to the preparation, and the whole preparation is mixed uniformly and kept covered for 8 to 10 minutes. The Meethi Seviyan so created is once again stirred (to avoid and break down lump formation) and later transferred to a serving bowl. Finally, Nikuti, which was prepared earlier is spread all over the surface of the prepared Seviyan.
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The dry Seviyan recipe preparation is ready now for serving to the guests/friends or family members.
Seviyan - The final dish prepared by using dry seviyan recipe.
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