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sukhi sevaiyan recipe | eid dessert kimami sevaiya | sweet vermicelli |

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Tarla Dalal

29 March, 2023

sukhi sevaiyan recipe | eid dessert kimami sevaiya | sweet vermicelli |

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Table of Content

About Sukhi Sevaiyan ( Punjabi Khana)

Ingredients

Methods

Like sukhi sevaiya recipe

What is sukhi sevaiya made of?

How to make sukhi sevaiya

Tips to make sukhi sevaiya

Nutrient values

sukhi sevaiyan recipe | eid dessert kimami sevaiya | sweet vermicelli | with 28 amazing images.

The Sukhi Sevaiyan Recipe, also celebrated as Eid Dessert Kimami Sevaiya or Sweet Vermicelli, is a dry and flavorful delicacy traditionally prepared for Eid and other festivals. This recipe offers a heavenly experience in every bite, delivering a rich taste whether made in its dry form (as here) or with milk. This quick and easy sweet vermicelli is perfect for impressing your loved ones with its mouth-watering taste and rich aroma.

The essence of the Kimami Sevaiya lies in its simple yet opulent preparation. The cooking process involves gently simmering the sevaiyan with the remaining ingredients until they are softened and perfectly cooked. A crucial element for texture and richness is the generous addition of dry fruits, which lend a pleasant crunchy texture to the dessert. For enhanced richness, you may increase the quantity of these dry fruits, or incorporate mawa (khoya) or milk powder.

Serving this dessert perfectly requires a few simple tips: For a beautiful aroma and color, you can substitute the food color with fragrant saffron strands (kesar). Also, note that Sevaiya tends to form a lump as it cools; if this happens, simply add a small amount of water and re-heat gently before serving. Enjoy making this delectable sukhi sevaiyan and serving this festive sweet vermicelli with love.

Enjoy sukhi sevaiyan recipe | eid dessert kimami sevaiya | sweet vermicelli | with detailed step by step photos.

Ingredients

For Sukhi Sevaiyan

2 tbsp ghee

1/4 tsp cardamom (elaichi) powder

1 cup crushed vermicelli (sevaiyan)

1/4 cup chopped mixed nuts

1 tbsp chironji nuts (charoli)

1/2 cup sugar

1 cup water

1/8 tsp edible orange food colour

Method

For sukhi sevaiyan

To make sukhi sevaiyan, heat 1 tbsp ghee in a pan, add the mixed nuts and sauté for a minute.
Remove in a plate and heat 1 tbsp ghee in the same kadhai.
Add the vermicelli and sauté on a slow flame till golden brown, while stirring occasionally.
Add water, sugar, chironji nuts, cardamom powder, orange colour, fried mixed nuts and mix well.
Cover with a lid and cook on medium flame for 8 to 10 minutes, while stirring occasionally.
Lower the flame and simmer for 2 to 3 minutes till all the vermicelli is gets properly cooked.
Serve sukhi sevaiyan hot.

Sukhi Sevaiyan ( Punjabi Khana) recipe with step by step photos

like sukhi sevaiya recipe

1. sukhi sevaiyan recipe | eid dessert kimami sevaiya | sweet vermicelli | then do try other sevaiya recipes also:
  - sheer khurma recipe | Hyderabadi sheer khurma | Eid special sheer khurma | Indian sheer khurma for Ramadan |
  - microwave semiya upma recipe | seviyan upma in microwave | semiya upma in microwave | vermicelli upma in microwave |

what is sukhi sevaiya made of?

1. See the below image of list of ingredients for making sukhi sevaiya.

how to make sukhi sevaiya

1. To make sukhi sevaiyan, heat 1 tbsp ghee in a pan.
2. Add ¼ cup chopped mixed nuts.
3. Sauté for a minute.
4. Remove in a plate.
5. Heat 1 tbsp ghee in the same kadhai.
6. Add 1 cup crushed vermicelli (sevaiyan).
7. Sauté on a slow flame till golden brown, while stirring occasionally.
8. Add 1 cup water.
9. Add ½ cup sugar.
10. Add 1 tbsp chironji nuts.
11. Add ¼ tsp cardamom powder.
12. Add 1/8 tsp orange colour. Instead you can use saffron strands.
13. Add the fried mixed nuts.
14. Mix well.
15. Cover with a lid and cook on medium flame for 8 to 10 minutes, while stirring occasionally.
16. Lower the flame and simmer for 2 to 3 minutes till all the vermicelli is gets properly cooked.
17. Serve sukhi sevaiyan hot.

tips to make sukhi sevaiya

1. You can also add mawa or milk powder to make this recipe.
2. Instead of orange colour you can add saffron strands.
3. Sevaiya tends to form a lump as it cools down, add little water and re-heat to serve.