My nani’s Muzaffar Seviyan served with clotted cream
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.
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
- 2 tbsp of ghee
- 80g of pistachio nuts, chopped
- cardamom seeds, 4-5 (husks discarded)
- 210g of fine wheat vermicelli, crushed into small pieces
- 285ml of water, boiling
- 1/2 tsp saffron, steeped in 1 tbsp boiling water for 5 minutes
- 60g of caster sugar
- 2 tbsp of desiccated coconut, optional
- 1 tbsp of sultanas
- 1 tbsp of flaked almonds
- 1 tbsp of pistachio nut
- 100g of clotted cream
Method
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