The moon has been spotted in the sky calling for the end of the fasting of the holy month of Ramzan. Eid Mubarak! The festivities begin for Eid and most Indians and Pakistanis  celebrate by making seviyan in their homes.

When we were kids in the Air Force camp in Pune, we had Muslim neighbours. They had two kids, Jaffer and Zainab. We always enjoyed seviyan in their home for Eid. Jaffer was a great entertainer. No wonder, at the time, he wanted to grow up and join the circus.

So today, as you may have guessed I’m doing a seviyan recipe. Seviyan is made in as many ways as there are families who enjoy it. This recipe turns out decadent. The saffron gives it a lovely warm yellow hue and my dad loves it.

Here is the recipe.


Serves 3-4


A pinch of saffron

1 tablespoon hot milk

2 tablespoons ghee

1/2 teaspoon cardamom powder

5 to 6 cloves

50 gms broken vermicelli

1/2 tin condensed milk

1/2 litre milk


Some slivered almonds

Some chopped cashew nuts

Some raisins

Some rose petals


1 Soak the safron in the tablespoon of milk for half an hour.

2 Pour the ghee into a pan (kadhai) and when it is hot, put the cardamom powder and cloves and fry until fragrant. On medium heat, fry the seviyan in the ghee until it turns golden brown. Do not let it burn.

3 Boil the milk. Turn the flame to low. Put the fried seviyan into the milk. Add the condensed milk and gently stir till everything is well mixed. Cook for 4-5 minutes on a low flame.

4 Add the saffron milk.

5 Remove from heat,  garnish with almonds, cashew nuts, raisins and rose petals.

Serve hot or cold.







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