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Sevian Payasam

Recipe By : Niru Gupta
Type: Desserts Serving: 4-6


  • Full cream milk 5 cups (1 litre)
  • Vermicelli (Roasted sevian), broken into small pieces 50 g (about 1 cup)
  • Sugar 1/2 cup (120 g)
  • Ghee (Clarified Butter) 2 tbsp
  • Green cardamoms (Chhoti Elaichi) 2
  • Raisins (Kishmish) 10-12
  • Cashew nuts or almonds (cut into 2-3 pieces each) 1/4 cup


  • Thicken the milk till about 2/3 is left.
  • Heat the `ghee' and fry the nuts and the cardamoms and the raisins, till a light brown.

  • Remove the nuts mixture with a slotted spoon, and in the same ghee saute the vermicelli till slightly fried.

  • Add the vermicelli, nut mixture and the sugar to the milk, and bring to a boil and then simmmer for about 5minutes.

  • It is now ready to be served if serving hot, otherwise, transfer on to a serving bowl, cool and chill before serving.


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Current Rating 1/5 (1 votes)
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