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Shahi Saffron Pistachio Seviyan – Kesar Pista Seviyan: thick, creamy seviyan / vermicelli made using milk, saffron, pistachio, almond and rosewater for that perfect dessert for Indian dessert party or festive occasion. Call it by any name sevvaiyaan, shemai, vermicili kheer – it’s absolutely divine.
Post By: Molly Kumar
Diwali is two days away and I’m ready for my absolute favorite Indian dessert recipe – Shahi Saffron Pistachio SeviyanThis dessert alone can be a star of any of your Diwali or festive party or Indian dinner party and trust me, you’d get endless compliments on this one with minimum effort!
Although, I’m a big fan of quick and fusion Indian dessert recipes Microwave Besan Ladoo, Gulab Jamun Parfait or Baked Gujiya (Indian Dessert Empanadas) and truly believe in having healthier options especially during festive food binge.
But, there’s always that one or two recipes where you just want to go all out.
This Shahi Saffron Pistachio Seviyan recipe is one such recipe where I’m going all out in terms of taste but I’m still trying my best to keep it lighter….
Maybe keep that space for that 1 extra samosa or kebab or whatever your heart desire 🙂
Seviyan or Sevaia or Shemai are one of the same things and at many places also known as vermicelli.
They are a form of noodles thin or thick but for this particular recipe, I’m using thin seviyan as they cook fast and adds a very delicate look to the dessert.
Also, just like the thick or thin size of the seviyan, it differs in consistency too…some like it thick and some like it thin.
For me, I like it thick, creamy and aromatic in every bite and today, I’m going to share some extremely easy tips on making them perfectly and quickly everytime.
Always roast the seviyan in ghee over low heat (prevent from burning and slow roasting brings out a nutty flavor to it).
Add 1 crushed pod of green cardamom (without the coating) while roasting the seviyan for that extra flavor.
Roast pistachio (any other nut) along with seviyan for that aromatic and nutty taste.
Always keep the ratio of 1:2 (seviyan: milk) for thickness as seviyan gets thick after boiling in milk for some time.
Add 1 TBSP plain milk powder to thicken the seviyan without much boiling.
So, these are some of my favorite tips that I keep in mind while making this Shahi Saffron Pistachio Seviyan.
I hope this Diwali/Festive Season, you try my Saffron Pistachio Recipe recipe !!!
DID YOU TRY MY RECIPE – AWESOME!!!
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#easycookingwithmolly + @easycookingwithmolly on Instagram
Seviyan (Vermicelli) - I always slightly break the long seviyan's into two-part.
Whole Milk - you can use milk substitute like almond or cashew milk (adjust sugar accordingly)