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A traditional Sindhi breakfast delicacy made by roasting thin vermicelli with sugar until a deep golden brown and then simmering it to perfection. Flavored with aromatic cardamom and garnished with nuts, this sweet dish is simple, quick, and incredibly comforting.
Toast the Nuts
Roast the Vermicelli
Caramelize Sugar and Cook
A traditional Sindhi breakfast delicacy made by roasting thin vermicelli with sugar until a deep golden brown and then simmering it to perfection. Flavored with aromatic cardamom and garnished with nuts, this sweet dish is simple, quick, and incredibly comforting.
This indian recipe takes 20 minutes to prepare and yields 4 servings. At 398.31 calories per serving with 5.86g of protein, it's a beginner-friendly recipe perfect for breakfast or dessert or snack.
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Simmer and Serve
Add 1/4 teaspoon of rose water or a few strands of saffron (kesar) along with the water for a more fragrant and royal touch.
For a creamier, kheer-like consistency, you can replace half of the water with milk. Note that this will alter the traditional semi-dry texture.
Incorporate other nuts like cashews or add golden raisins (kishmish) during the last minute of roasting the vermicelli.
The carbohydrates from vermicelli and sugar provide a rapid source of energy, making it a traditional choice for breakfast to start the day.
Ghee is a source of butyric acid and fat-soluble vitamins, while nuts like almonds and pistachios provide heart-healthy monounsaturated fats.
Cardamom, a key flavoring agent in this dish, is a traditional spice known for its digestive properties and ability to soothe the stomach.
One serving of Sindhi Seviyan contains approximately 400-420 calories, primarily from carbohydrates and fats from ghee and nuts.
Sindhi Seviyan is a traditional sweet treat and is high in sugar and carbohydrates, providing a quick source of energy. While ghee and nuts offer some healthy fats, it's best enjoyed in moderation as part of a balanced diet, especially for those monitoring their sugar intake.
For the most authentic texture, use very thin, plain (unroasted) wheat vermicelli. Avoid thicker varieties or pre-roasted ones, as you need to control the roasting process yourself to get the deep brown color.
Lumps usually form if the water is added too quickly without stirring. To prevent this, pour the water in a slow, steady stream while stirring continuously. If lumps have already formed, try to break them up gently with your spoon while the mixture is simmering.
The signature deep brown color comes from patiently roasting the vermicelli in ghee on low to medium heat. If yours is pale, it means the roasting time was too short. This step is crucial for the nutty, caramelized flavor of the dish.
Store any leftover Sindhi Seviyan in an airtight container in the refrigerator for up to 3 days. You can reheat it in a pan with a splash of water or milk, or in the microwave.
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