Seviyan is a standard Sindhi breakfast usually served with fried potatoes, Papad or Puri. What? Don't believe it? If you have such a heavy breakfast, you might not be hungry till the dinner that day. Oh but how delicious is the fusion of sweet Seviyan and spicy potatoes! Though I don't know if Sindhi families still have this kind of breakfast regularly or they reserve it for special occasions/weekends! Sindhi people, I would like to how often do you serve it as breakfast?
My cousin, Shilpa is a regular contributor on this blog. Check out her other delicious recipes too. This is one of her favorite Sindhi breakfast dish. But you can have it as dessert after lunch/dinner. I have also posted the Sindhi-Style fried Potatoes recipe. Make them together for a perfect combo.
Serves: 3-4
Prep time: 5 min Cook time: 10-15 min
Difficulty level: Easy
Ingredients:
200 grams Vermicelli
4 Tbsp. Ghee/Clarified butter
500 ml Water
150-200 grams Sugar, per your taste
Couple pinches Cardamom powder
1 Tbsp. Poppy Seeds/Khas Khas (Optional)
Method:
1) In a cooking pan, heat the ghee and add the vermicelli.
2) Stir continuously until roasted brown in color and breaking the vermicelli in small pieces in the process as shown in picture below.
3) Add water and cover the pan to let the mixture cook till all the water is absorbed. Once all the water is absorbed, add the sugar, cardamom powder and poppy seeds.
4) Wait till the water from the sugar evaporates. You will see ghee separating on the sides of the cooking pan once done. Remove from heat and garnish with slivered almonds.
Serve with fried potatoes, papad and puri.
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