Seviyaan Ladoo is a unique crunchy yet soft rich dessert, perfect for celebrations. Tired of the same old, try something different.
Sev (Seviyaan/Semiyaan) ladoo is a unique innovation using thin Vermicelli (pasta). Most often seviyaan is made with milk like Sev Khurma especially popular for Eid celebrations. This is a twist which still incorporate the traditional seviyaan but in a different form. Soft yet crunchy, seviyaan ladoo is a new recipe to try. Nuts, coconut, seviyaan all formed into small bite size ladoos. The ground nuts and milk products give it the softness and body, while the toasted seviyaan gives it the perfect crunch.
Sweet Sev can be made in many ways. It can be made dry, cooked in gur water; or a creamy version with milk. Either way it is delicious. For Eid celebrations, it is made very thin so its drinkable and served hot in glasses. Other times it is made thick to serve in a bowl and spoon. Especially during Eid you get tired of having Sev Khurma as you visit all your family. My mom would make these to give the guests a change and yet stick to the tradition of serving Seviyaan.
This recipe can be made ahead and frozen in an airtight container for up to a month. In the fridge it can last for a whole week. Its a perfect recipe to make large batch and store and pull out as needed few at a time.
Vermicelli is easily available in most Indian and Arabic grocery stores around the world. Its a versatile dry pantry item that I always have on hand to whip up a quick dessert.
Makes: 30-40 small bitesize ladoos
Cook Time: 15 mins
Level of difficulty: Simple!
Ingredients:
- 1 packet thin Vermicelli or 3 cups (typically comes roasted, but does not matter)
- 1 tbsp ghee or butter
- 1 cup ground cashews
- 1 cup ground almonds
- 3/4 cup desiccated dry coconut
- 1/2 packet grated Mavo/Khoya (1/2 cup)
- 3 tbsp milk powder
- 14oz can sweetened condensed milk
- 1/4 tsp cardamom powder (elaichi)
- A healthy pinch of Saffron strands
- Optional: desiccated coconut for coating
Method:
- Using your hands, crush the sev in the packet before opening to 1-2″ pieces.
- In a non stick pan, add ghee and crushed sev. Roast on medium for 5 mins till lightly brown. Do this step even if the packet says its already roasted.
- Add all the other ingredients and stir well for a min. No need to cook further, just mix till fully incorporated.
- Cool for 10 mins or longer till you are comfortable handling it with your hands.
- Take small amounts and roll into a small ball ensure the outer surface is smooth and has no cracks. You can make them small individual bite size or larger family size, your choice. Don’t be afraid to get your hands dirty, it will be sticky.
- Roll them in the desiccated coconut to coat the outside.
- You are ready to serve!
Tips:
- Serve these room temperature.
- As an alternate, after roasting the sev, you can pull out some to the side and use that at the end to coat the ladoo in. It would give it an additional crunch on the outside. For an even more decadent option, you can coat the outside in melted chocolate. You can also coat in powdered sugar if you like, Otherwise you can skip the coating step completely.
- Use a small melon baller or a measuring tablespoon to scoop out even sized ladoos.
- Check out other such simplified delicious recipes in the Sweets section. If you love chocolate try this Chocolaty Coconut Ladoo recipe.