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Seviyan - Anindita Ghosh



Seviyan (Semai payesh)


Seviyan (vermicelli) broken 3/4 cup

Full fat milk 1 litre

Sugar 3/4 cup (less or more)

Green cardamoms powder 1/4 tsp

Chopped nuts(cashew, pistachio) 1/2 cup

Khoya 1/2 cup (You may skip khoya, in that case thicken the milk a little more)

A few drops of kewra water and rose water


Fry the broken vermicelli in a teaspoon of ghee for a minute. Let it cool.

Add milk in a heavy bottomed pan.

Stir and bring it to a boil on a low medium heat

Add sugar, green cardamom powder, grated khoya, cook for another 5-6 minutes.

Now add the fried vermicelli, stir and check the thickness (you can reduce the amount of vermicelli if you feel it's going thicker) it should be in thick pouring consistency.

Add chopped nuts, few drops of kewra/rose water and turn off the heat.

Let it cool down.

You may serve it chilled or at room temperatur

About Anindita:

am a stay at home mom of a super busy toddler, currently taking time of the workforce being a GIS (Geographical Information Systems) Analyst. Born and raised in Kolkata , I have been all over the United States and Canada post marriage for the past 11 years. My passion is photography, cooking, travelling, fashion and music. " 


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