Sevainyan is a very simple dessert that can be made very quickly. It’s one of the oldest form of milk dessert made in North India.

Ingredients

Method

1. If the vermicelli is not already roasted, roast it till it’s light brown.



2. Heat milk in a large thick bottomed pan. Keep stirring it otherwise it will stick to the bottom of the pan and get burnt.





3. Once it starts boiling, reduce the heat to very low and add sevainyan to the milk. Stir and let it cook.



4. Keep stirring it once in a while. Sevainyan will puff up a bit.



5. Add sugar and kevra water in about 20 minutes. Mix well so that sugar dissolves.
6. Turn off the heat and let it cool. Sevainyan is ready. Once at room temperature, store it in refrigerator.
7. Garnish it with almond slices and serve it chilled.

Notes

1. Once the milk boils, reduce the heat to the lowest possible. This reduces the chances of milk getting burnt.
2. Please remember that Sevainyan thickens after refrigeration.
3. You could use any other fragrance in place of kewra water. I personally prefer kewra water.

Summary

Recipe Name

Sevainyan

Author Name

Ruchi Garg

Published On

2011-05-04

Total Time

30M

Average Rating

5 Based on 2 Review(s)