Flavours from Eden: Dry Sevai

Dry Sevai for Eid!


  • 1/2 cup pistas
  • 1/2 cup almonds
  • 1 packet vermicelli
  • Desi ghee to cook vermicelli
  • 1 cup milk
  • 1 cup sugar syrup
  • A few cardamom pods
  • A pinch of saffron
  • A handful of khoya


  1. Blanch the almonds and pistas in water and boil them for 30 – 45 seconds. Peel the skin off the almonds and unshell the pistas. Slice both into thin slivers.
  2. Cook the vermicelli in desi ghee, until there is a brownish hue. Once done, take them off the heat and strain the excess oil out. Keep the vermicelli aside. 
  3. Add milk to the same pot. Once the milk comes to a boil, add sugar syrup and vermicelli while stirring gently. Be careful not the break it.
  4. The milk will start to soften the vermicelli and cook it.
  5. Add the saffron and cardamom pods and stir.
  6. Add a handful of almonds and pistachios and stir well. Keep the rest aside for decoration.
  7. Now add the final ingredient that is khoya. Grate a small piece into the kadhai and mix well.
  8. Once the milk is well absorbed, dry roast for a couple of minutes.
  9. Transfer the cooked sevai to a bowl and add the remaining slivers of almonds and pistachios for decoration.
  10. Serve warm and enjoy!

Shop table linen to go with your dishes!


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