Yummy Gluten-Free Seviyan !

Seviyan, is a popular North Indian dessert. It is equally famous in many Muslim countries, known by the name Sheer Khurma. It is delicious and easy dessert to make from vermicelli and milk.

Update: September 30, 2022

To see the process of seviyan from start to finish watch the video.

Traditionally, it is made from wheat vermicelli and in many Punjabi households the vermicelli is made from scratch. I have seen my mother in law making the dough from wheat flour, water and salt. The dough is pushed through a vermicelli making machine. Thereafter, the fine strands of vermicelli is spread on table lined with clean cloth or hung to dry in sun.

I am not going to do all of that rather I have for you yummy seviyan cooked from brown rice vermicelli. When I first made this for my friends, they loved the rich velvety texture. They were curious if I added condensed milk to make it creamier and richer.  It is actually the starch in the brown rice vermicelli, that break down during the cooking process and help to thicken the milk. Then the addition of coconut palm sugar or golden brown sugar give a nice treacle taste (you won’t miss dates that are an essential ingredient in sheer khurma). Give it a try. I bet you’ll love this seviyan.

I usually don’t add nuts in the seviyan when I make for the family but this was made for my niece’s birthday dinner. So I added some fried nuts.

YUMMY GLUTEN-FREE SEVIYAN

Ingredients:

125 g brown rice vermicelli

2 tbsp ghee or canola oil

2 l (less 250 ml) whole milk

1/2 cup to 3/4 cup packed regular brown sugar or coconut palm sugar

3 green cardamom, discard the shell and grind seeds

few strands of saffron

Chopped almonds and pistachios (optional)

Method:

Bring milk to a boil in a deep pan. Reduce heat and let it simmer for 20 minutes or until it is reduced to 1/3rd. Keep the 250 ml milk to add to the seviyan later (if needed), as vermicelli will keep soaking up the liquid.

Meanwhile heat 2 tablespoon ghee in a frying pan, break (cut with scissors) vermicelli into 2-3 inch lengths. Fry the vermicelli till they turn slightly darker golden than they were originally, about 4-5minutes over medium heat (Use tongs to toss and turn the vermicelli around).

Add vermicelli to the milk straining any excess ghee. Keep cooking medium low heat.

Add coconut palm sugar (or regular brown sugar) and freshly ground cardamom seeds, mix well. Cook until the vermicelli becomes soft, about 15-20 minutes.

Add saffron threads and remove from heat.

Stir fry all the chopped nuts for 2-3 minutes in the strained ghee from vermicelli.

Add to the cooked seviyan (save some for garnishing).

Pour in the serving bowl, garnish with some fried nuts. Serve warm or at room temperature.