Zarda Seviyon ka is a sweet dish made with fine quality of vermicelli, ghee, sugar, khoya and nuts. It is an Awadhi recipe.
I have picked Zarda for Z, the last alphabet for A to Z series, where I am posting under the theme Pick One State and Make Three. For the last month, I have chosen to cook from Uttar Pradesh, and the Zarda Seviyan ka is a royal sweet from this state.
Zarda comes from the Persian word ‘zard’ which means ‘yellow’ in the Urdu language. Normally sweet rice or Meethe Chawal are made using the yellow colour which could either be attained by adding either food colour or saffron. The use of saffron, dry fruits, ghee and other dairy products makes the traditional Mughlai cuisines quite rich and heavy and this Zarda Seviyan ka is a very good example of one of their favourite sweets. This is a typical Ramadan recipe, but of course, it can be made whenever you have a sweet craving for an Indian dessert.
We Sindhi’s originated from Sindh, Pakistan where these Seviyo were very popular. The Sindhi Seyu Patata is a famous breakfast, but these Seviyan are a level ahead. For this Zarda you need very fine quality of Seviyon, normally these are available in two varieties, roasted and non-roasted. One should pick the roasted ones as they are easy to handle. The quality is so fine that they break while roasting. Well, we have to roast the roasted ones too in ghee, but it is for a very short time. There are various ways to cook the Zarda, but I have chosen the simplest where after roasting we add just enough water for the Seviyon to absorb and then add sugar. Saffron or food colour and cardamom are added while adding the water. Khoya can be added at this point and let it cook, but I preferred to top it. I have added khoya, saffron, coconut nuts and raisins which makes the dish really royal and delicious. The aroma and flavour of cardamom and saffron make the dish exotic.
Zarda Seviyon ka is the last post in this series, and we conclude the series but do come back for a round-up, where you shall find all the dishes on a single page.
Zarda Seviyon ka
100 gms wheat vermicelli
2 tbsp ghee
1/2 cup water
1/4 cup sugar
1/4 tsp cardamom powder
Few strands saffron dissolved in water
Warm the ghee in a pan.
Roast the seviyon lightly and for just two minutes.
Add water, cardamom powder, saffron or edible food colour.
Once the water has almost absorbed, add sugar, mix well, cover and simmer for 2-4 minutes.
You could add khoya and rest of the garnish at this point and cook for another minute.
I preferred to garnish.