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Home  ?  Recipes  ?  Desserts  ?  Kiwamee Sevian

Kiwamee Sevian

Recipe By : Niru Gupta
Type: Desserts Serving: 4


  • Sevain (vermicelli), broken into 3-4 pieces 100 gms
  • Ghee 1/4 cup (60 g)
  • Sugar 2/3 cup (150 g)
  • Water 1 cup (240 g)
  • Kesar/zaffran (saffron) 1/2 tsp
  • Chhoti elaichi (green cardamom) 2
  • Kewra  (vetivier) 1/2 tsp
  • Vark (silver leaves), optional 2
  • Blanched and shredded almonds 2 tbsp


  • Heat the ghee in a large kadahi or deep sauce pan and add the vermicelli and saute till an aroma emanates and it gets slightly darker.
  • In the meantime, put the sugar, water, saffron and the elaichi in another pan, over medium heat, stirring off and on till the sugar dissolves and bring to a boil.

  • When the vermicelli is roasted add the sugar syrup and the kewra, bring to a boil, cover and let cook over low heat till the liquid is absorbed and the sevain are cooked through. The vermicelli strands should be cooked and separate like rice in a pullao.

  • Serve hot garnished with first the silver leaves and then the almonds over it.


  • Currently 3/5 Stars.
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Current Rating 3/5 (1 votes)
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