Sevai Recipe is known by many names in different parts and spelled differently. Whether it is Dum ke Seviyan, Dum ke Savviyan, Kimami Semiya or Dum ke Semiya, the taste is amazingly same. It’s also known as Seviyan ka zarda or vermicelli pudding. Try the Sheer Khurma recipe also.
In our home, we call it Dum ke Seviyan. And no Eid is complete without it. The Dum ke Seviyan is a must during Eids. I had intended to finish up this recipe and post before the Eid-ul-Fitr but unfortunately couldn’t. Better late than never, I suppose.
Ammi used to make this Dum ke Seviyan a day before the Eid itself. I do the same. It takes off the pressure on the Eid day and the dum ke seviyan tastes great after getting soaked in the sugar syrup for a day. She used to make with the thick vermicelli or seviyan, but I make it with the fine vermicelli. Whether it is the zarda recipe, sheer khurma or dum ke seviyan, it brings back fond memories of Mom. Eid was really exciting in childhood. Drinking the sheer khurma early morning, which mom used to make at dawn whereas Abba used to get all the dry fruits ready a couple of days before and visiting the relatives who used to live next door, collecting Eidi, it was really a time of immense joy. Some recipes are nostalgic even to write about. A mixed kind of emotions run through while penning such recipes. I guess, I can’t write further about it. Maybe sometime later perhaps, insha ALLAH.
If you are looking for a true South African delicacy, head over to Razena’s Boeber recipe. Strikingly similar to how we make Sheer Khurma, yet different, you must give this dessert a try to believe it. You would find authentic South African cuisine at her Tantalise My Taste Buds.
Let’s get started with the Dum ke Seviyan recipe
Step by Step Pictorial of making the sevai recipe
More dessert recipes:
How to make the Sevai recipe or the Kimami Sewai Recipe
Sevai recipe, Kimami Sewai
- 200 gms fine vermicelli 7 oz, broken into small pieces
- 2 cardamom
- 600 gms sugar 1.3 lb
- 250 gms khoya / mawa 0.5 lb
- 3 tbsp ghee/clarified butter
Heat a pan on low flame and dry roast the vermicelli to golden brown in color. Add ghee and fry further till dark brown stirring continuously. Be careful not to burn it.
Add 1 and half cup of water and cook till the vermicelli becomes soft.
In another pan, bring the sugar to a boil along with 3 cups of water and cardamom and cook till all the sugar has dissolved.
Add this sugar syrup to the vermicelli and cook on low heat for 5 minutes.
Mix in the khoya/mawa, stir well to dissolve it completely. Leave it on slow fire or dum for 10 more minutes.
Serve it warm garnished with roasted almonds slices, roasted cashew slices, raisins or any other topping of your choice.
You can add qarbooza seeds, chironji, or any other nuts of your preference.
Instead of water, you can add 1 cup of milk for cooking the vermicelli soft. It changes the color of the dum ke seviyan to very light, I prefer keeping the dark color and hence add water to it.
Signing off until next time,
This recipe was originally published in July 2015. It has been retested and updated with reader feedback. The recipe has been made printable and checkboxes added for following the steps easily.
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