My nani’s Muzaffar Seviyan served with clotted cream

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Light wheat vermicelli, pistachios and cardamom make a comforting finish to any celebration meal, and Sumayya adds a British touch to this traditional Eid dessert by serving her Seviyan with clotted cream. Read more about Sumayya's foodie Eid memories in her article.

First published in 2015

There are many ways to make the quintessential Eid dessert called Seviyan. This is a sweet roasted vermicelli which can be made in either milk or water and sugar. The flavour is one that always reminds me of Eid and the excitement it brings. This is my maternal grandmother’s recipe, traditionally served with khoya (milk solids), but I also think clotted cream works equally well, giving it a British touch!

For an extra special finish, decorate with some silver leaf.

Ingredients

Metric

Imperial

Method

1
Heat the ghee in a wok-style pan over medium heat and melt until hot. Add the chopped pistachios and cardamom seeds and stir-fry for 30 seconds. The cardamom should be fragrant and the pistachios very lightly brown. Turn the heat to medium low
2
Add the crushed vermicelli and stir-fry until evenly light brown - this takes about 3-4 minutes of constant stir-frying. The vermicelli will now smell toasted and the colour should be a medium brown
3
Add the boiling water to the vermicelli together with the steeped saffron. Mix until combined and cook until the vermicelli is tender and all of the water is absorbed, for about 3-4 minutes
4
Sprinkle over the caster sugar and stir for 1-2 minutes, until dissolved. Turn the heat off, place in a serving dish and decorate with silver leaf, if using. Serve warm topped with nuts, sultanas, coconut and clotted cream. The base mix (without the cream) will keeps for about 3-4 days covered, in a cool dry place
First published in 2015

Sumayya Usmani is a cookbook author, writer and cookery teacher who specialises in Pakistani cuisine.

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