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Afsar Azeez

Dum ke Seviyaan

4.67 from 3 votes
Its been a year since I started this blog to share my recipes with my family❤️ and friends ❤️.Again I'm sharing a dessert/sweet. 😊. Desserts or sweets with Seviyaan are prepared in every home in different varieties in our country India. One of the easiest one is Dum ke Seviyaan, A very yummy 😋extremely delicious dessert. Very few ingredients are needed and can be prepared in a much less time. It is one of my family's favorite ❤.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 people
Course: Dessert
Cuisine: ballari, Hyderabadi, Indian, muslim, seviyaan, vermicelli
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup Fine roasted vermicelli
  • 3/4th cup Sugar
  • 3 tbsp Ghee / Clarified butter
  • 1 cup Water
  • 2 pods Cardamom
  • 8 pieces Almonds Sliced
  • 8 pieces Pistachios Sliced
  • 10 pieces Raisins
  • 8 pieces Cashews Chopped

Equipment

  • Kadhai / Wok / Deep pan

Method
 

  1. 1. Soak Almonds and pistachios in hot water for 30 minutes, peel and slice.
  2. 2. Heat kadai add 2 teaspoons of ghee.
  3. 3. Add Seviyaan and slowly roast for 3 to 4 minutes, remove and keep aside
  4. 4. In the same kadai add remaining ghee and add cashewnuts, raisins and fry for until golden brown.
  5. 5. Now add water.
  6. 6. After 5 minutes add sugar.
  7. 7. Stir the sugar, and when it starts to boil add Seviyaan and mix thoroughly, add cardamom powder and mix.
  8. 8. Close lid and allow to cook on medium flame ,in-between stir and check if the syrup is absorbed.
  9. 9. When syrup is absorbed ,you get this consistency.
  10. 10. Close lid switch off the flame, and allow it rest for 5 minutes.
  11. 11. Dum ke Seviyaan is ready to eat .
  12. 12. Garnish with sliced Almonds and pistachios.

Notes

If you roast the roasted Seviyaan, you will get a good taste 👌
Closing the lid and cooking on medium flame, and later you allow it to rest on heat, i.e., after switching off the heat / flame. This process is giving Dum, so its DUM KE SEVIYAAN.