Sweet Sevaiyaan is a quick dessert with Sev and Jaggery, a little different variation that the typical milk based recipes.
Sweet Sevaiyaan is a quick dessert that’s easy to make and versatile as it can be served for a simple weeknight dessert as well as a fancy dinner! Typically Sev is most commonly made with milk and sugar. In this recipe, we will keep it dry and sweeten it with Gud/Jaggery. This dish is also known as Kimami or Kiwami Seviyaan.
The roasting of the sev in ghee gives it a nutty flavor, the gud makes it sweet with an earthiness and the nuts on top give it the crunch it needs. The secret to this recipe is the water to sev ratio. Just like rice, we want just enough to cook it, but not make it mushy. Each sev needs to be separate and not stick together in big lumps. This recipe has the perfect proportion to get it right every time!
This is a great budget friendly and beginner recipe, check it out.
Makes: 4-6 servings
Time: 20 mins
Ingredients:
- 3/4 cup of water
- 1/2 cup of grated Jaggery (gud). You can use sugar if you prefer.
- 1/4 tsp elaichi powder (cardamom)
- pinch of Saffron
- 1/4 tsp orange food color (optional)
- 1 tsp rose essence (optional)
- 2 tbsp ghee or butter (I do not recommend using oil for this)
- 1/2 cup of large chopped nuts (you can mix almonds, pistachios, cashews, walnuts as you like)
- 1 tbsp golden raisins
- 2 cups of sev or 75g which is half packet. With your hands, crush the sev to 1-2″ pieces while in the bag.
- In a pot add the water, gud, elaichi, saffron, color, rose on medium heat till it comes to a boil. Once the gud is melted turn it off and set aside. This is meant to be a very thin sugar syrup, no need to worry about the “taars”!
- In a nonstick pot, add 1 tbsp ghee with nuts and raisins, toast them on low for 5 mins till lightly golden brown. Remove and set aside.
- In the same pot on medium heat, add another 1 tbsp ghee, add the sev. Stir and toast for a few mins till they are evenly browned in color. It should be a medium brown color.
- Slowly add the sweet syrup to the sev, be careful it will splatter!
- Add half of the nuts and raisins. Stir occasionally, cover and cook on low heat for 5-7 mins. The liquid should be fully absorbed, sev should be soft and cooked through.
- Transfer to a serving dish, garnish with the rest of the nuts and raisins, serve hot or warm.
Tips:
- To give it some richness, you can top it with Malai as shown in the pictures. You can also use melted/heated mawa. Or if you are in a hurry just breakup a piece of barfi/khalakand and sprinkle on top!
- Since we are using gud, the final dish color will depend on how dark it is. When buying gud, you can get the powdered version so its easy to measure and use. Sometimes the blocks of gud are hard to break.
- For other simple dessert ideas, check out more recipes in the Sweets Section.