(Eid) Ramadan favourite dessert (Vermicelli) sevai resepi

 Sevai (Shemai) Recipe: A Sweet and Creamy Treat

Sevai, also called Shemai, is a beloved dessert in South Asian cuisine. Made by cooking vermicelli in milk, sugar, and fragrant spices, it is enjoyed across India, Bangladesh, and Pakistan. Different regions have their own twist—like using jaggery in Bengali Shemai, adding rose water in North Indian versions, or incorporating dates and nuts in Middle Eastern-inspired variations. It’s a must-have during celebrations like Eid, bringing a touch of sweetness to special occasions. This guide will show you how to make this delicious dish at home.

Ingredients

1 cup vermicelli (Sevai/Shemai)

2 tbsp ghee or butter

3 cups full-fat milk (or coconut milk for a dairy-free option)

¼ cup sugar (adjust to taste)

¼ tsp cardamom powder

8-10 strands saffron (soaked in 1 tbsp warm milk, optional)

¼ cup chopped nuts (almonds, cashews, pistachios)

2 tbsp raisins

1 tbsp desiccated coconut (optional)

2 tbsp condensed milk (optional, for extra richness)

Instructions

Step 1: Roast the Vermicelli

Heat ghee in a pan and add the vermicelli.

Stir continuously over low-medium heat until it turns golden brown.

Remove from the pan and set aside.

Step 2: Prepare the Milk Mixture

In the same pan, heat the milk until it starts to boil gently.

Add sugar and stir until it dissolves completely.

Mix in the saffron milk (if using) and cardamom powder for extra flavor.

Step 3: Cook the Vermicelli

Add the roasted vermicelli to the boiling milk.

Let it simmer for 5-7 minutes, stirring occasionally, until the vermicelli softens.

Stir in condensed milk for a creamier texture if desired.

Step 4: Add Nuts and Serve

Mix in the chopped nuts, raisins, and desiccated coconut.

Cook for another 2 minutes, then turn off the heat.

Traditionally, Sevai is served warm during festive meals, as it enhances the rich, creamy texture. However, you can also chill it for a refreshing dessert, which is especially popular in warmer climates. Garnish with extra nuts for added texture and flavor.

Tips for the Best Sevai

Use full-fat milk for a creamy and rich texture.

Roast the vermicelli well to enhance its nutty taste.

Adjust the sweetness to your preference.

Condensed milk adds extra indulgence.

Garnish with edible silver leaf (varak) for a festive look. While it does not impact the flavor, it adds a luxurious touch to the presentation, making the dish visually appealing for special occasions. You can find edible silver leaf at Indian or Middle Eastern grocery stores or online. Use tweezers or a dry brush to handle it carefully.

Frequently Asked Questions (FAQ)

Q1: Can I make Sevai without ghee?Yes, you can use butter or even a small amount of oil.

Q2: How do I store leftover Sevai?Store it in an airtight container in the fridge for up to 2 days. Reheat before serving.

Q3: Can I replace sugar with jaggery?Yes! Dissolve jaggery in warm milk before adding it to the dish for a richer, caramel-like flavor.

Q4: What can I serve Sevai with?It tastes great with fresh fruits, chopped dates, or even a scoop of vanilla ice cream.

Q5: Can I make it with water instead of milk?Milk is best for a creamy consistency, but you can use a mix of milk and water for a lighter version.

Conclusion

Sevai (Shemai) is a simple yet delightful dessert that’s perfect for special occasions. Feel free to experiment with different ingredients, such as adding dried fruits or flavored syrups, to create your own unique version. If you have a special family tradition related to this dish, we’d love to hear about it! With just a few basic ingredients, you can create a rich, flavorful dish that everyone will love. Try this recipe and share your experience in the comments! Do you have a family variation of Sevai? Let us know!