Seviyan ka Zarda – Meethi Seviyan Recipe with step by step description, important tips and precise video :Today I am going to share Eid special Seviyan ka Zarda – Meethi Seviyan Recipe with you. It is also known as Seviyan ka Meetha, Kimami Seviyan or Seviyan ka Halwa. Please watch this video till end as I am going share with you exact measurement and special tips to make perfectly cooked soft and non-sticky Seviyan ka Zarda.

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  • Seviyan (thin & roasted) – 1 cup (finely crushed) (approx. 80 gms)
  • Milk (hot, not boiling) – 1 cup
  • Sugar – ½ cup + 2 tbsp more (if want more sweetness)
  • Water – ½ cup
  • Clarified Butter (Ghee) – 2-3 tbsp
  • Green Cardamom – 2-3
  • Chopped Nuts – as per personal liking
  • Coconut (grated/ chopped) – 2 tbsp (more or less as per personal liking)
  • Fresh Malai – 2-3 tbsp (can also add Khoya instead of malai)
  • Kewra Essence or Rose Essence – 7-8 drops



  1. In a sauce pan sugar and water.
  2. Cook until sugar dissolves and water comes to a boil.
  3. Turn off the heat. Cover and keep it aside.
  4. Never cook sugar syrup for too long as thick sugar syrup makes sewaiyan hard.
  5. Take a khadai, pour ghee and let it heat up.
  6. Once the ghee is lightly heated, add cardamom (open it little).
  7. Cook cardamom for 5-10 seconds at low flame.
  8. Add crushed sewaiyan and roast them at low heat until dark brown in colour.
  9. Keep stirring continuously for even roasting.
  10. Now carefully pour hot milk into the roasted sewaiyan.
  11. Take care while pouring hot milk, as the milk will instantly come to a boil and you can get burn.
  12. Mix milk and sewaiyan and cover the kadhai.
  13. Cook for half to one minute on low heat, until sewaiyan get soft and absorbs all the milk.
  14. Open the lid, give sewaiyan a good mix.
  15. Now carefully pour hot sugar syrup into the sewaiyan and mix well (see that no lumps of sewaiyan should remain).
  16. Add chopped nuts (keeping few aside for the garnishing), coconut flakes and mix well.
  17. Cover the kadhai and cook on low heat until ghee separates.
  18. Stir it once or twice in between to ensure that zarda does not stick at the bottom of the kadhai.
  19. Once the ghee separates add malai and kewra essence.
  20. Mix everything well, cover the kadhai again.
  21. Cook on low heat for 2-3 minutes, without opening it in between.
  22. After 2 minutes turn off the heat and let it sit covered (DUM) for 15-20 minutes. Do not open the lid in between.
  23. After 20 minutes open the lid and mix the sewaiyan ka zarda well.
  24. Garnish with chopped nuts and serve hot.


  1. I have used the same measuring cup for measuring sewaiyan, sugar, milk and water.
  2. All the cooking is done at low flame.

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