I learned this recipe from my Nani. It is very dear to me as it always reminds me of her.
Recipe Tags
Veg
Medium
Festive
North Indian
Simmering
Roasting
Boiling
Dessert
Ingredients Serving: 4
Dough Ingredients:
1 cup flour
Water to knead a soft dough
Other Ingredients:
1 small katori/ bowl of seviya
Water for boiling
1 tbsp ghee
10 almonds, chopped
10 cashew nuts, chopped
2 tsp dry coconut, thinly sliced
10 raisins
4 tbsp sugar
Instructions
To roll the sewiyan, knead a soft dough and cover it with a damp cloth so that it does not dry up.
Now take a thali/ plate, sprinkle some maida/flour on it so that the seviya doesn't stick to each other.
Take a little dough in the left hand, roll it with your thumb and index finger and give it a twist with your right hand thumb and index finger, then let it fall on the thali. Follow this method till you finish the entire dough.
Now keep these seviya in the sun till they dry up. Then transfer it to an air tight jar and store it.
To cook, place a kadhai on a flame and dry roast the sewiyan till they turn brown in colour. Then keep it aside.
Place another kadhai on a flame and add ghee to it. Once heated, simmer the flame, then add the almonds, cashews, coconut, roast it for sometime and add in the raisins. Now turn the flame off.
Simultaneously on the other flame, heat water in a pan. Once the water boils, add in the roasted seviya and cook it like how boiled rice is cooked. (It will take around 5 minutes for this to boil.)
Strain and keep it aside in a bowl. Now put in all the roasted nuts over it and add the sugar. Mix it well and serve it hot!
Reviews (3)  
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Sep-23-2016
Sonal sons   Sep-23-2016
my mother in law makes them every year.they are very thin ...we use these for making kheer etc
To roll the sewiyan, knead a soft dough and cover it with a damp cloth so that it does not dry up.
Now take a thali/ plate, sprinkle some maida/flour on it so that the seviya doesn't stick to each other.
Take a little dough in the left hand, roll it with your thumb and index finger and give it a twist with your right hand thumb and index finger, then let it fall on the thali. Follow this method till you finish the entire dough.
Now keep these seviya in the sun till they dry up. Then transfer it to an air tight jar and store it.
To cook, place a kadhai on a flame and dry roast the sewiyan till they turn brown in colour. Then keep it aside.
Place another kadhai on a flame and add ghee to it. Once heated, simmer the flame, then add the almonds, cashews, coconut, roast it for sometime and add in the raisins. Now turn the flame off.
Simultaneously on the other flame, heat water in a pan. Once the water boils, add in the roasted seviya and cook it like how boiled rice is cooked. (It will take around 5 minutes for this to boil.)
Strain and keep it aside in a bowl. Now put in all the roasted nuts over it and add the sugar. Mix it well and serve it hot!
INGREDIENTS
SERVING: 4
Dough Ingredients:
1 cup flour
Water to knead a soft dough
Other Ingredients:
1 small katori/ bowl of seviya
Water for boiling
1 tbsp ghee
10 almonds, chopped
10 cashew nuts, chopped
2 tsp dry coconut, thinly sliced
10 raisins
4 tbsp sugar
Homemade hand made Sewiyan - Reviews
Recent Reviews
5.0
3 Reviews
Sep-23-2016
my mother in law makes them every year.they are very thin ...we use these for making kheer etc
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