Sevaiyyan – the dry cousin of sheer khurma


On eid last week, having been confined to the house because of Sage’s continuous seizures, feeling quite sorry for myself, I decided to make myself some sheer khurma.

Memories of eating it by the bowlful on eid days when as children we visited my parents friends and when I was older my own friends came flooding. I said to myself, I cook professionally for a living, I should be able to make this dammit! A friend of my aunt’s made the driver less sweet version which was my favorite and that’s what I tried to replicate. This has no milk, is fragrant from the ghee and saffron. Comes together in 15 minutes if you have everything stocked. I do think the delicacy of this recipe is from the super fine vermicelli. So do not make this with regular vermicelli if you can help it.

Sevaiyyan – makes 4 servings

1 cup Fine vermicelli

1/3 cup cashew & almonds, chopped small

1/4 cup golden raisins

1/4 cup ghee

1/3 cup white sugar

1/2 cup water

1/4 teaspoon cardamom powder

A few strands of saffron

In a pan, add the sugar, water, saffron and cardamom powder and heat till the sugar has melted. Do not boil. Take off the heat and keep covered.

In a thick bottom pan, add 2 tablespoons of the ghee and heat on medium, add the cashews and almonds and fry while continuously stirring till light golden brown. Remove onto a plate.

Add the raisins and fry for a few seconds or until puffed up but take care not to burn. Remove onto the plate and set aside.

Add the remaining ghee to the pan and fry the vermicelli on the lowest heat till fragrant and golden brown. This will take a couple of minutes.

When the vermicelli is fried, add half the sugar syrup, stir and cover and allow the vermicelli to absorb all the liquid. Repeat till all the sugar syrup is used.

Cover the vermicelli and turn off the heat. Leave it to rest for 3-4 minutes. Stir in the fried nuts and raisibs. Mix well. Serve warm.

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