Kesari Seviyan Recipe


  • Seviyan (fine vermicelli) 1 kg
  • Milk 2 Lt
  • Sugar 1 Kg
  • Saffron 1 Gms
  • Mawa 500 gms
  • Pistachio 20 gms
  • Cardamom powder 1 tsp 


  • Soak the saffron in a little warm milk to release the color and aroma
  • Break the vermicelli into 3 inch pieces
  • Grate the mava
  • Blanch and cut the pistachio into slivers


  • Heat the milk and bring it to a boil.. Simmer on a slow fire to thicken the milk
  • When the milk has reduced and thickened, add the sugar and the vermicelli and cook further for another 20 minutes.
  • Stir in the mava and the saffron
  • Remove from the fire and allow to cool. Add cardamom powder.
  • Serve warm garnished with slivers of pistachio.

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