Here Is How You Can Make Seviyan Fudge

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Have you ever walked into the kitchen, looked around and thought of making something new as a child? Because seeing all those episodes of MasterChef Australia made you think, you too can one day stand next to Gary Mehigan, George Calombaris and Matt Preston?

Well, that was me in school. Trying new dishes, throwing in different ingredients into the saucepan and hoping something good comes out of it. Though that was not always the case, something that did turn out well was Seviyan Fudge and this recipe went on to become an Eid staple in my house.

Be it Eidul Fitr or Eidul Azha, I stay up at night and make Seviyan Fudge because not just my immediate family, but even my relatives look forward to having it.

Related: Pardesi Desserts That Desis Love

OK. To be fair it was never called the Seviyan Fudge, I am not that ‘burger’… In fact, for years it was called the Eid special but for the sake of this video and recipe we have named it Seviyan Fudge.

It’s easy to make, and no you don’t have to stay up at night to make it. That’s just me! And it’s crunchy and sweet, making this the perfect snack for tea time as well.

Seviyan Fudge Recipe

Ingredients:

4 tbsp. oil

2 packets. Seviyan (vermicelli)

1 tin Condensed milk

1/2 cup almonds, crushed

Related: Desserts You Can Make Instead Of Sheer Khurma

Method:

Crush seviyan into small pieces.

In a sauce pan, heat oil and add seviyan.

Roast seviyan till they turn slightly dark brown.

Turn the stove off and pour condensed milk on top of the seviyan.

Mix well and keep aside to cool long enough that the mixture is still pliable but not so hot that it burns or doesn’t hold its shape.

Spread it on a plate and sprinkle crushed almonds on the top.

Cut into circles and refrigerate for 30 mins. If you don’t have a cookie cutter then use bottle caps or simply use hands to make small circles.

Serve cold.

Variations:

  • Use chopped pistachios for added color and taste.
  • Add a touch of elaichi (cardamom) while roasting the seviyan.
  • Garnish with a mixture of shredded coconut and crushed nuts.
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