Saffron or Mango flavored Seviyaan, Sweet Vermicelli dessert

Milky, creamy Sev/Seviyaan is a classic vermicelli dessert for dairy lovers. With this 2 in 1 recipe, you can make Saffron or Mango flavors depending on your mood!

Sev or Seviyaan/Semiyaan is a classic dessert found in the Indian subcontinent popular during fasting months.  Thin Vermicelli is a type of pasta which is roasted in ghee, then cooked in sweet milk till thick and creamy.  Often flavored with Saffron and rose water and topped with raisins and nuts.  This is popular dessert especially for those who love dairy especially when fasting time comes around. Cold creamy milky goodness with strands of Vermicelli is a perfect ending to any meal. In this post you will learn how to make Saffron flavor as a base and then easily transform it to Mango flavor, 2 in 1 recipe!

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.  The thickness is very easy to adjust to your liking, simply adjust the milk to Sev ratio by adding more or less milk.  In this basic recipe, the consistency will be thick. I use a secret ingredient to give it a nice creaminess and flavor, see recipe below for details.

Over time, a number of flavor variations have come up. In the summers when Mangoes are in season, its a great flavor variation.  You can easily transform the regular recipe to mango flavored. Same basic recipe with slight variations for a entirely new flavor depending on your mood! Chilled Mango Seviyaan is a treat for all. You can also add fresh coconut pieces and cook in coconut milk instead for another variation.

Vermicelli is easily available in most Indian and Arabic grocery stores around the world.  Its a dry pantry item that I always have on hand to whip up a quick weeknight dessert for the family that’s easy to make in under 30 mins! Serve the Saffron flavor warm or Mango flavor chilled especially in the summer. This is a nice simple recipe for beginners, try it out.

Makes: 4-6 servings

Cook Time:  25 mins

Level of difficulty: Simple!

For SaffronFlavored Seviyaan:

Ingredients:

• 1 1/2 cup Seviyaan which is 1/2 packet thin Vermicelli (typically comes roasted, but does not matter)
• 6 cups whole milk 
• 1 can evaporated milk
• 1 tbsp ghee or butter
• 1/2 cup sugar (for Mango flavor, add less depending on how sweet the mangoes are)
• 1 tbsp custard powder
• 1/8 cup golden raisins
• 1/4 tsp cardamom powder (elaichi)
  
• A healthy pinch of Saffron strands
  
• 1/8 cup chopped nuts (Almonds and Pistachios are most commonly used)
• Optional: 1tbsp Rose water or Kewra

 

Method:

1. In a small bowl, mix together custard powder in 1 cup of the cold milk. Mix till no lumps. Set aside
2. Using your hands, break the Sev inside the bag till its in smaller pieces approximately 2-3″ long.
3. In a nonstick pot on medium heat, add ghee and crushed Sev. Roast for 2 to 4 mins stirring till lightly golden brown. If already roasted then it may take less time.  The color should be a light brown, not dark brown. Stir so that each strand has ghee coated and smells nice and toasty.
4. Add the milk and cook till it comes to a boil for 15 mins. Vermicelli will start to cook, soften and thicken as it cooks. Be sure to stir periodically to ensure it does not stick to the pot.
5. Add the sugar and custard powder mixture. Cook for another 5 mins till it comes to a rolling boil. Keep stirring so it does not stick to the sides or bottom.
6. Then add the rest of the ingredients and stir in well.
7. Decorate the top with nuts. 
8. Saffron flavored Sev is ready.  You can serve it warm, or cold. Make it early and chill in fridge till ready to serve.

 

 

 

For Mango flavored Seviyaan:

Omit the sugar, nuts, and raisins from the above recipe.

Additional Ingredients Needed:

• 3/4 cup Mango puree (you can blend fresh ripe mangoes, or use canned puree)
• 1 cup diced Mango pieces
• 1/2 cup Powdered sugar only if additional sweetness is needed depending on sweetness of mangoes

 

Method:

• Use same recipe above except do not add sugar, nuts or raisins.  Rest of the process is same.
• Once the sev is COMPLETELY cooled. Then add mango puree to the sev. If you add Mango while it is hot, the milk can curdle.
• Add diced ripe mango pieces and mix together. 
• Taste for sweetness. Depending on how sweet the mangoes are, you may or may not need any added sugar.  If you need sweetness, add powdered sugar to taste so it mixes in easily.
• Garnish with mango pieces on top and serve chilled. Do not reheat after mango is added.

Tips:

• Because you can serve it cold, this is a great make ahead dessert option for gatherings.  Make it a day ahead, let it sit in the fridge till ready to serve. For mango flavor, add that the next day when ready to serve.
• As it sits it will thicken. If it gets too thick the next day, simply add milk to thin it down.
• Gur or cane sugar can also be substituted if you like, it will give a nice caramel brown color to the final dish.
• Don’t have powdered sugar? no worries, just add regular sugar to mixer and grind to get powered sugar.
• Check out other such simplified delicious recipes in the Sweets section.