Friday, 16 August 2013

Seviyan (Vermicelli Pudding)

Assalamu alaikum wa rahmatullahi wa barakatuhu!

This recipe is for Seviyan which is a creamy and delicious traditional Pakistani vermicelli pudding. It is very quick to make and can be served hot or cold. If you need a dessert in a hurry, this is the one for you.

A Simple List of Ingredients:

1. Dry Vermicelli
2. Green Sultanas
3. Butter
4. Whole Milk
5. Sugar
6. Saffron
7. Ground Green Cardamom Powder
8. Double Cream

Bismillah, let's begin!

To start, heat 4 ounces butter in a large saucepan or pot ...

... until melted.

Take 8 ounces dry vermicelli.

Throw them into the melted butter.

Stir ..

.. on medium heat for 5 minutes until lightly toasted.

Next, add 1 litre of whole milk.

Stir until combined.

Bring to the boil.

Add sugar, to taste - about 4 ounces.

Add a pinch of saffron.

Break the saffron up with your fingers.

Throw in 1/2 teaspoon ground green cardamom.

Mix well.

Bring to the boil again.

Take a handful green sultanas which have been soaked in water.

Drain out the water and throw them in.

Simmer on low heat for 5 minutes uncovered. If the vermicelli soaks up the milk, feel free to add more as needed. The consistency of seviyan is a personal thing - I prefer mine on the thicker side. Please note that the seviyan will thicken up even more as it cools.

Add 1 medium carton of double cream.

Stir for the final time!

Serve hot or leave to cool. Garnish with chopped nuts etc if you want, but I prefer to eat it just as it is!


Spice Enthusiast


  1. sooo yummyyy and easy to prepare... thnks..

  2. I ate this pudding in Bulgaria last year ! and it was delish :)

    1. yes, this pudding is a real Pakistani classic too!

  3. Hey Muslim girl...I've got a pack of seviyan...looking to make something fry it...any tips or any recipes tht come to mind pls do share...thanks again your a life saver at the in-laws!! ;)

    1. My mother says you can use this same recipe above by replacing the milk with water. Traditionally, in seviyan, water is used. The milky one above is saved for special occasions. On a savoury note, I used seviyan in an Egyptian dish recently. Let me know, if you would like the recipe. :)

  4. Hi , how long does this dessert keep for ? I want to make it in advance for iftar in 4 days time will it go off ? JazakAllah

    1. Hey! It should keep for a few days in the fridge. :)

  5. Is It The Thin Vermicelli Or The Thick One?

  6. can you use the same recipe for thick vermicelli?

  7. Salaam, is the saffron necessary in this recipe or can I use something else?

    1. Also, approximately how much is a medium carton of cream?

    2. You can leave the saffron out, if you want. The cream is about 250ml.

    3. JazakAllahu khairan katheeran

  8. Can you reheat this in the microwave or hob? To have it hot

    1. Ok thank you. Will it still taste ok or will it become thicker?

    2. It will taste fine but will be slightly looser once heated.

  9. Hi i would like to make this but I notice you add 8 0z of seviyan for a litre of milk. Is this 2 packets of seviyan ? There is 150g in a packet . Please confirm. Jazakallah

    1. Not sure about the amount in each packet. Just measure the seviyan on a weighing scale until you get 8 ounces.

  10. I live in the US, what would equal as double cream?


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