The seviyaan recipe I share with you today comes from my dear friend Iffat’s kitchen, and the sheer khurma recipe is an old favourite, and is my mother’s recipe. Both are delicious, quick and make a good treat for Eid mornings.
Fried Seviyaan
Ingredients (serves 4 to 6)
150 to 200 grams vermicelli, crushed roughly
½ cup oil
1 cup water
8 to 10 green cardamoms
Sugar to taste
Raisins, almonds, pistachios to taste
MethodHeat oil over medium flame, add (roughly) crushed vermicelli and stir for a few minutes. Add cardamoms and stir until they release aroma (a minute or so), pour water and sugar and stir. Add raisins, and cook covered on low to medium flame for 5 to 10 minutes. If the fry seviyaan appear dry and stick to the pan, add a little water. Cover and cook on low flame for another minute. Your fried seviyyan are ready, enjoy.
Sheer Khurma
Ingredients
8 cups or 2kg full crème milk
100 grams vermicelli
4 oz condensed milk
8 oz sugar
10 to 12 green cardamoms
10 to 12 dates (cut lengthwise)
½ cup (pistachios, almonds, cashews, raisins)
Pinch of salt
Method
Bring the milk to boil, add vermicelli and keep stirring, simmer for 15 to 20 minutes, adding sugar, condensed milk, cardamom, salt and dates. Let simmer for 20 minutes to half-an-hour, reducing the milk quantity. Add dry fruit, cook for a few more minutes. Pour into serving bowl, garnish and serve hot or cold.
Published in Dawn, EOS, June 18th, 2017