Sewian (Vermicelli)
Submitted by tsubialdea
Sewian is a classic Indian vermicelli dessert fried golden in ghee, then slow-simmered in milk with sugar and rose water. Topped with slivered almonds and pistachios for a fragrant, creamy sweet.
YIELD
2 servingsPREP
10 minCOOK
30 minREADY
40 minSewian is one of those Indian desserts that fills the kitchen with the most intoxicating aroma the moment the vermicelli hits the hot ghee. The noodles turn golden and nutty before being drowned in milk and simmered low and slow until everything reduces into a thick, creamy pudding.
Rose water stirred in at the end lifts the whole dish with that unmistakable floral perfume. A scatter of blanched almonds and pistachios on top adds crunch and color.
This is a staple at Eid celebrations and festive gatherings across South Asia. Simple enough for a weeknight treat, elegant enough for company.
Kitchen Tips
- Fry the vermicelli on medium heat, stirring constantly so it browns evenly without burning
- Reduce the milk by half before adding sugar for a richer, creamier consistency
- Use full-fat milk for the best results; low-fat won’t reduce into that lush texture
- Add the rose water off the heat so its fragrance stays bright and doesn’t cook away
Ingredients
Directions
fry the sewian in hot oil until golden brown.
Heat the milk to boiling and add the sewian. Cook until the milk is reduced by half.
Add sugar and cook on slow fire until creamy, about 25 minutes.
remove from fire. Add in rose water. Decorate with blanched finely shredded almonds and pistachio nuts.
Silver leaves if desired.
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