Long Cut Seviyan

Seviyan Nests with Chocolate Sauce
Seviyan Nests with Chocolate Sauce
  • Prep Time 5 min
  • Cook Time 15 min
  • Servings 2 People
Ingredients
  • ½ cup seviyan
  • 2 tbsp butter or ghee
  • 1 tbsp powdered sugar
  • Chocolate Sauce: 2 tbsp cocoa powder, 2 tbsp sugar, ½ cup milk, ½ tsp butter
  • Toppings: berries or ice-cream
Instructions
  • 1 Roast seviyan until golden.
  • 2 Melt butter/ghee, add seviyan & powdered sugar; mix well.
  • 3 Shape mixture into nests using molds; let them set.
  • 4 Prepare chocolate sauce by heating cocoa, sugar, milk, and butter.
  • 5 Remove nests from molds.
  • 6 Fill each nest with chocolate sauce.
  • 7 Top with fruit or ice-cream and serve.

Crispy, fun dessert nests filled with rich chocolate sauce.

Tangy Vegetable Seviyan Pulao
Tangy Vegetable Seviyan Pulao
  • Prep Time 5 min
  • Cook Time 15 min
  • Servings 2 People
Ingredients
  • 1 cup roasted seviyan
  • 1 tbsp oil or ghee
  • ½ tsp cumin seeds
  • ½ cup sliced onion
  • ½ tsp ginger-garlic paste
  • ½ cup mixed vegetables
  • ½ tsp red chili powder
  • 1 tsp coriander powder
  • ½ tsp amchur powder
  • 1 tsp salt
  • 1.75 cups hot water
  • 2 tbsp chopped mint & coriander
Instructions
  • 1 Roast seviyan lightly if not pre-roasted.
  • 2 Heat oil/ghee, splutter cumin seeds.
  • 3 Add onions; sauté until light brown. Add ginger-garlic paste.
  • 4 Add vegetables; sauté 3–4 minutes.
  • 5 Add red chili powder, coriander powder, amchur, and salt.
  • 6 Add roasted seviyan and hot water; mix gently.
  • 7 Cover and cook 8–10 minutes until water is absorbed.
  • 8 Garnish with mint & coriander and serve warm.

A flavorful, tangy one-pot vermicelli pulao.

Savory Seviyan Upma
Savory Seviyan Upma
  • Prep Time 5 min
  • Cook Time 15 min
  • Servings 2 People
Ingredients
  • 1 cup seviyan
  • 2 tbsp oil
  • 1 tsp mustard seeds
  • 1 sprig curry leaves
  • ½ cup chopped onion
  • ½ cup mixed vegetables
  • 1–2 green chilies
  • ½ tsp turmeric powder
  • 1 tsp salt
  • 2 cups hot water
  • ½ lemon (juice)
Instructions
  • 1 Dry roast seviyan until light golden; set aside.
  • 2 Heat oil and splutter mustard seeds.
  • 3 Add curry leaves, onions, and chilies; sauté until translucent.
  • 4 Add vegetables and turmeric; sauté till slightly tender.
  • 5 Add salt and hot water; bring to a boil.
  • 6 Add roasted seviyan slowly while stirring continuously.
  • 7 Cover and cook 5–7 minutes until water is absorbed.
  • 8 Fluff, add lemon juice, and serve hot.

A light, savory noodle-style breakfast packed with veggies.

Traditional Sweet Seviyan Kheer
Traditional Sweet Seviyan Kheer
  • Prep Time 5 min
  • Cook Time 15 min
  • Servings 2 People
Ingredients
  • ½ cup Rajdhani Long Cut Seviyan
  • 1 litre full-fat milk
  • ½ cup sugar
  • ¼ tsp cardamom powder
  • 2 tbsp ghee
  • 1 tbsp cashews
  • 1 tbsp raisins
  • A pinch of saffron strands (optional)
Instructions
  • 1 Heat ghee in a pan and fry cashews & raisins until golden; set aside.
  • 2 In the same ghee, add seviyan and roast until golden brown.
  • 3 Add milk and bring it to a boil while stirring occasionally.
  • 4 Reduce flame and simmer 10–15 minutes until seviyan soften.
  • 5 Mix in sugar, cardamom powder, and saffron; cook 2–3 minutes.
  • 6 Serve hot or chilled, topped with the fried nuts & raisins.

A creamy, classic Indian milk pudding perfect for festivals.

Disclaimer: The recipes shared on this page are for informational and educational purposes only. Results may vary depending on ingredients, cooking methods, and individual skills. We do not guarantee any specific outcome. Please use your own discretion while preparing food and check for allergies or dietary restrictions before consumption.

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