My nani’s Muzaffar Seviyan served with clotted cream


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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.




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
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
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
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
My nani’s Muzaffar Seviyan served with clotted cream
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