“Sharing Knowledge is the most fundamental act of friendship. Because it is a way you can give something without losing something” – Richard Stallman.
Sharing with you, my family’s ancestral recipe was the whole reason I started this blog. This vermicelli-based dessert authentically requires the homemade vermicelli grain, which luckily my mom makes and so I have for you the complete authentic Panjabi Seviyan, as it should be. However, if you are not able to get your hands on this kind of homemade vermicelli, the slightly long vermicelli available at your local store in packets will be an all right substitute.
The vermicelli is slightly roasted in ghee, what is commonly known as clarified butter. Then you cook in brown sugar syrup flavoured with aromatic spices like cardamom and cloves. You can enhance it even further by adding almond slices.
Seviyan is traditionally served at tea so perhaps you could try the whole combination by pairing this with India’s famous masala chai.
p.s. To make things even easier for you, I also have a video for this recipe.
Ingredients: (serves 4-5)
- 1 ladle ghee
- 2 cups raw vermicelli
- 4 cups water
- ¼ cup brown sugar (adjust according to your preference)
- 2 cardamoms
- 2 cloves (if using)
- 2 tbsp almond slices
- In a large pan, heat ghee and roast the vermicelli for a few minutes. If using almonds, roast them along with the vermicelli.
- In another pot, add water and sugar. If using the aromatic spices, add them as well. Stir continuously as it comes to a boil.
- Put the roasted vermicelli into a large microwave safe bowl. Pour in the liquid syrup you just prepared. Make sure that everything is properly submerged in the water. Cover with lid.
- Set to cook in the microwave for 20minutes.
- Once out of the microwave let sit for a few minutes.
- Push the spoon downwards and then scoop the rice out into serving bowls. This method will prevent the vermicelli (that now looks very much like rice) from breaking.