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Pakistani Seviyan for Eid

By on June 26, 2017
Pakistani Seviyan for Eid

Pakistani Seviyan for Eid

Pakistani Seviyan for Eid

Pakistani Seviyan for Eid


How to Make Lab e Shireen
  1. Ghee – 2 tablespoons
  2. Cardamom pods- 7-8- seeds extracted and crushed, discard the pods
  3. Indian/ Pakistani roasted vermicelli- 60 grams- broken into small, manageable pieces
  4. Sweet condensed milk – 6 tablespoons
  5. Full cream milk – 1 litre
  6. Sugar – 35 grams (you can add more depending on how sweet you want it)
  7. Chopped nuts like almonds, pistachios, raisins
Kaju ki Barfi Recipe by Chef Niru Gupta


  • In a large heavy bottomed pot, heat the ghee.
  • Add the crushed cardamom seeds and let it sizzle till it gets fragrant.
  • Add the broken vermicelli, and roast it on slow heat.
  • Keep stirring it making sure the ghee gets absorbed by the vermicelli and it turns into a darker brown color.
  • Make sure you do not burn it.
  • Add the milk, condensed milk, sugar and give it a good stir.
  • Turn the heat to low and cook the vermicelli stirring it every 5-10 minutes.
  • This should take around 40-45 minutes.
  • If you observe the consistency is getting a little thick, add a splash of hot water.
  • Once the vermicelli is cooked, add the nuts and raisins.

You can serve it hot or cold.


About Shanila Akhter

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