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Photo of Seviyan Parfait by Sunita Sharma at BetterButter

Seviyan Parfait

Sunita Sharma
45 minutes
Prep Time
20 minutes
Cook Time
6 People
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ABOUT Seviyan Parfait RECIPE

Sheer korma or seviyan is a must have dessert during Eid parties .This time try something a little different with favorite traditional dessert. Seviyan parafait is a Indian inspired dessert with some layers to present it beautifully. Sweet seviyan is cooked with jaggery instead of sugar.

Recipe Tags

  • Veg
  • Easy
  • Eid
  • Mughlai
  • Simmering
  • Chilling
  • Dessert
  • Healthy

Ingredients Serving: 6

  1. 1 cup fine roasted seviyan ( crushed in small pieces
  2. 1 tbsp clarified butter ( ghee)
  3. 1 1/2 cup milk
  4. 3 tbsp milk powder
  5. 1/3 cup grated jaggery
  6. 1/2 tsp all spice powder
  7. 1/2 cup mix nuts sliced ( almonds, pistachios, cashews)
  8. 8-10 raisins
  9. 1 tbsp chirongi
  10. For pistachios praline
  11. 1/3 cup sugar
  12. 2 tbsp water
  13. 1/4 cup pistachios
  14. For saffron cream
  15. 200 gm Whipping cream
  16. 4-5 tbsp powdered sugar
  17. Some saffron strands soaked in 1/4 cup milk
  18. 1/2 tsp cardamom powder
  20. Some dry fose petals
  21. Chopped pistachios
  22. rose syrup


  1. For seviyan first take ghee in a pan and roast seviyan for 2-3 minutes . As I already used roasted seviyan so it doesn't required much time but if you are using without roasted seviyan then cook it in ghee till become golden brown in color
  2. Now add sliced dry fruits and raisins stir them .
  3. Now lower the flame then add milk and keep stirring for 3-4 minutes
  4. Add grated jaggery and keep stirring the mixture to avoid sticking in bottom.
  5. Add milk powder and all spice powder and cook till seviyan absorbed all milk .
  6. For Pistachios praline:
  7. Add sugar and water to pan and heat on low flame till sugar dissolves and turn in light brown in color.
  8. Add sliced pistachios and turn on baking sheet to let it cool.
  9. For Saffron cream:
  10. Whip chilled whipping cream with powdered sugar then add saffron strands dissolved in milk to cream
  11. Add cardamom powder chill in refrigerator.
  12. Serving:
  13. In tall glasses add prepared seviyan then some nuts and prepared praline pieces then rose syrup .
  14. For second layer add whipped saffron cream .
  15. Repeat the process for one more time.
  16. On top Garnish with praline pieces and dry rise petals with some pistachios and serve.

Reviews (1)  

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Diksha Wahi
Diksha Wahi   Jun-26-2017

Woww... So yummyyy..

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