19 May 2014,17:09 by

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Serves :

Preparation Time :
15 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Boil milk in a heavy bottomed kadhai on medium heat, stirring continuously, till about 1½ kg milk remains. Keep aside.
  • Heat 6 tablespoon ghee in kadhai. Add seviyan and saute on medium heat till light brown.
  • Add boiled milk and sugar to the roasted seviyan.
  • Add dry fruits and coconut. Cook till well blended. The dish is of a thin consistency. Keep aside.
  • Heat 1 tablespoon ghee. Add green cardamoms and mix. Pour this ghee into the seviyan.
  • Add 2 teaspoon kewra water. Serve hot or cold.



  • 2 kg milk
  • 250 grams thin vermicelli
  • Sugar to taste
  • 200 grams dry fruits - finely chopped
  • 4 tablespoon grated dry coconut
  • Seeds of 4 green cardamoms-roughly ground
  • 6 tablespoon ghee
  • 2 teaspoon kewra water

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