How To Make Sevia Kesari (Vermicelli Dessert)

Step 1:

So here’s what you’re going to need. Half cup Sevia, or vermacilli. One teaspoon clarified butter. One fourth cup sugar, or to taste. Two cups water. One tablespoon broken cashew pieces. One tablespoon golden raisins. A few strands of saffron.

We’re going to start off with a medium non-stick pan on medium heat, and we’re going to add in our ghee, or clarified butter. But if you need, want, or like your desserts a little more, with a little more ghee, please feel free to do that. OK, let’s add the broken pieces of cashew. And I’m just going to let them brown a little bit. In India actually, nowadays, the vermicilli is all machine-made. But in India, my mom actually sends it to me, the handmade variety, and it’s absolutely fantastic. Each vermicilli is actually made by hand. It must be very hard; it must take very long. But it tastes fantastic. So if you have access to, go for it, it’s absolutely worth the effort.

Looks like they’re browning nicely. Let’s go ahead and take it out. OK, cashews nice and bright. And in the same oil, I’m not going to add any more, I’m going to add the vermicilli and fry it up a little bit. Now, this vermicilli is not pasta, so don’t get confused and buy a thin version of spaghetti. It’s not going to work.

At this point I’m going to stir it continuously because I do not want it to burn. And it’s starting to get a little golden-brown. OK, it’s time to change. I think it’s ready. You can actually smell it, also. So we’re going to go ahead and add our water at this point. And I’m going to cover it and boil for a while, until the water reduces. One fourth of the water should be left.

OK, it’s been about twelve minutes. Let’s have a look. We’ll actually stir it in the middle, to make sure everything’s OK. And if you notice, the vermicilli has puffed up quite a bit, and the water is reduced, so it’s perfect now, and let’s go ahead and add our sugar, saffron, and our raisins. Some people actually fry the raisins. And I don’t, because I’m trying to keep a figure. From this point on, we’re actually going to let the water evaporate a little more, so we’re going to let it cook open. The water evaporates, and it’s all ready.

I think it kind of looks done. You can go ahead and add our cashews. And from this point on, it will just depend on how dry you want your Sevia to be. So, I think I’m going to keep it this way, but let it’ll dry a little bit more once it cools off. So, I’ll turn it off. It’s ready to serve.

So we’re going to serve it in these traditional khadoris. So our Sevia are ready. They also call it Khaseri Sevia, or Sevia Khaseri, whatever else you put in. So join us again on another episode of Showmethecurry.com. And it’ll bring spice to your life.