12 December 2012,22:31 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
30 minutes

Cooking Time :
45 minutes

Preparation Method :

  • To make the khoya, bring the milk to the boil in a large heavy saucepan, watch carefully.
  • Lower the heat and simmer for 30 minutes, stir occasionally, until the milk is reduced to a quarter of its volume. The milk should resemble a sticky, soft dough.
  • Heat the ghee in a heavy-based saucepan and fry the vermicelli for about 1 minute, stir continuously to prevent burning. Set aside.
  • Blend the khoya with the evaporated milk, saffron and add to the vermicelli, return to the heat and stir around for another 3 minutes. Transfer to a serving dish.
  • Boil the sugar and water together until reduced by almost half, thick and syrupy.
  • Pour this syrup over the sevian and serve hot, decorated with flaked almonds and slivered pistachio nuts.


  • Khoya (Thickened Milk)
  • 1 litre milk 
  • 75 grams pure ghee 
  • 250 grams Indian vermicelli (sevian) 
  • 200 ml evaporated milk
  • 2 teaspoons ground saffron strands 
  • 200 grams sugar 
  • 500 ml water


  • 50 grams flaked almonds 
  • 50 grams unsalted pistachio nuts, boiled, peeled and slivered

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