There are days when nothing but a delicious Indian dessert will make me feel complete. Living away from India makes you feel so far away from home that the only way you can sometimes revive the connection is through festivals and tasty Indian food. Today has been a very rainy day and I was missing the warmth and comfort of India. What I needed was a wholesome dessert to lift my spirits and when I looked into the pantry I found a packet of ‘seviyan’. So I went ahead and prepared this quick and easy to make and oh so delicious dessert straight away. The aroma of freshly roasted seviyan and the fragrance of freshly ground cardamom filled my home and also the void I was feeling within. So here I am sharing my day and my seviyan making experience with everyone. Hope you all get inspired to make this for yourself too.


  • 1 – 1 1/2 cup seviyan 
  • 1/2 cup shakkar 
  • 1/2 litre of almond milk (as I follow a vegan diet) 
  • Roughly chopped pistachios, almonds and cashews—few handfuls each 
  • Cardamom powder: freshly ground 
  • 1 tablespoon oil



Heat the oil in a pan. When hot, add the seviyan and sauté quickly. Alongside, heat the almond milk in another pan and let it come to a boil. I have previously shared the recipe for making your own almond milk though some brands available in the market are quite good too, so you can experiment for yourself. The seviyan does not take too long to roast so keep the flame medium so that it gets roasted evenly. Let this become a deep golden brown as later when you add the milk, the colour will fade away quite rapidly.

Once the seviyan has got that shining deep golden colour you can add the milk to it. Stir continuously. The seviyan will slowly begin to absorb the milk. Keep stirring and at this stage add the chopped dry fruits — almonds, cashews and pistachios. Keep aside a little bit for garnishing. When you add these dry fruits at the cooking stage they become nice, soft and almost creamy when you eat them. Once the seviyan has got that kheer like consistency which is not too runny and not too thick but just perfectly blended together, add the cardamom powder and the shakkar. Mix well and stir for another minute or two. And that is all. Garnish with the remaining dry fruits and the seviyan kheer is ready to serve.

I tasted a bit to check the sweetness and I was left feeling such happiness and joy! It was perfectly sweetened and was bursting with the fragrance of cardamom. The seviyan kheer was warm and soothing. Do make this when you have your next craving for dessert and I hope you enjoy this as much as I did.

Ms Aditi Pathak Is based in Singapore. Widely travelled and from a Services background, cooking is one of her many passions.

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