Seviyan (Vermicelli cooked in milk)
Last weekend was great. It was Eid weekend (unfortunately minus the epic parties due to COVID-19). Nevertheless, Eid Mubarak to all you lovely people (or should I say...COVEID Mubarak...LOL). This is Alia’s first Eid and the irony is that we haven’t done much. Usually we invite friends and family over for dinner, but this year it is very different so both Z and I decided that we will go and drop of Seviyan at our friends/families. On Friday I made 4 litres of seviyan and oh man it was tiring, too much stirring I tell you.
Before going down memory lane, let me explain what “Seviyan” actually is. It is almost like a one-pot sweet milk pudding made with vermicelli and lots of mixed nuts. It is often made during festivities like Eid.
Back home in Tanga, during my childhood years, I remember my mom waking up at 4am on the morning of Eid to start preparations. She would pray and then go straight to the kitchen, starting off with her famous and luscious seviyan. She would make at least 18 - 20 litres of seviyan that would be distributed to each and every loved ones houses. I always used to wonder how she managed to do that in such an organized manner. Fast forward many years and I do that too now (minus the 4am wake-up :). This is one way of me carrying on the family tradition. Perhaps Alia may also ask the same to me in a few years, “mama, how can you manage to make so much seviyan?”!
I miss those childhood days and truly cherish the memories. Now, as Z says, it’s time to build new ones and it’s been 6 years that both I and Z are married and have been celebrating Eid together. We have had our ups and downs but created some great memories along the way, so I couldn’t agree with him more.
All my family and friends that have kids tell me that they grow up really fast. This really resonates with me. Even this morning, when I went to Alia’s room, I felt very emotional seeing her smiling face looking at me. I made a mental note to make the most while she is with and around me. I’d rather not think too much about it right now, suffice it so say that I’m thankful to Allah that this year during Eid, we had our little angel with us, multiplying our joy infinitely.
I am also really looking forward to Alia growing up and helping me stir the seviyan that I prepare for Eid and to come with Z and I to distribute the seviyan to family/friends.
From our family to yours, Eid Mubarak. May everyones year be filled with lots of happiness.
quick, luscious and aromatic.
Serves: 12 portions | Calories*: 421 kcal
1 lt 2% milk
700 ml of evaporated milk
200 g vermicelli
2 cups mixed nuts and fruits (I’ve added almonds, pistachios, charoli and, raisins)
2 tbsp rose water
1 tsp saffron
150 ml sweetened condensed milk
In a medium sized shallow pan, add the vermicelli and toast it for a few minutes on high heat until they become golden brown in color.
In a separate medium sized pot, add the milk, evaporate milk, vermicelli and mixed nuts. Cook on medium-high heat for a few minutes (15-20 minutes) while constantly stirring.
Add the rose water, saffron and condensed milk and cook for another 5 minutes, until the mixture starts to slightly thicken.
Once it thickens to your desired consistency (keep in mind the seviyan will thicken more when it cools down so you don’t want it too thick - if does get thicker than you want, you can add 1 cup of 2% milk and cook again for 2 minutes). Transfer it to a serving bowl and top it with slivered pistachios, almonds and edible silver foil.
Seviyan can be eaten either warm or cold (I prefer mine cold). Enjoy and have a wonderful Eid.
Tips on Variations:
You can add 1 cup of mango puree whilst cooking the seviyan and add mango pieces whilst serving ( my mama used to make this during summers and mango seasons).
*Please note that the nutritional information on this site is only an approximate.