The festivals of Teej and Raksha Bandhan are just around the corner. We have a centuries-old tradition of preparing sweets at home for these special occasions.

If you wish to make a homemade sweet for the festival instead of buying adulterated sweets from outside, then *Sevaiyan Barfi* (Vermicelli Fudge) is the perfect recipe. Let’s learn how to make it at home.

**Sevaiyan Barfi Recipe**

**Total Time:** 35 mins
**Preparation Time:** 15 mins
**Cooking Time:** 20 mins
**Course:** Dessert
**Servings:** 2 people
**Cuisine:** Indian

**Ingredients for Sevaiyan Barfi:**
Fine vermicelli (*Sevaiyan*): 2 cups
Khoya (Mawa/Dried whole milk): 1 cup
Sugar: 3/4 cup
Milk: 1/2 cup
Desi Ghee (Clarified butter): 3 to 4 tablespoons
Cardamom powder: 1/2 teaspoon
Chopped dry fruits: 2-3 tablespoons
Silver leaf (*Chandi ka Vark*): For garnishing

**Method for making Sevaiyan Barfi:**

First, heat 2 tablespoons of ghee in a heavy-bottomed pan. Add the vermicelli (broken into small pieces) to it.

Roast the vermicelli over a low flame, stirring continuously, until it turns light golden and crisp.

Once roasted, transfer the vermicelli to a plate and let it cool down.

Now, add a tablespoon of ghee to the same pan, add the grated *Khoya* (Mawa), and roast it over a low flame for 2-3 minutes.

When the *Khoya* softens slightly and releases a pleasant aroma, turn off the heat and set it aside.

In a separate vessel, combine the milk and sugar and heat over a medium flame. Once the sugar has completely dissolved and the milk has come to a boil (once or twice), add the roasted vermicelli and roasted *Khoya* to the mixture.

Mix everything well, let it cook over a low flame, and then add the cardamom powder. As the vermicelli absorbs the milk, the mixture will begin to thicken. Continue stirring until the mixture pulls away from the bottom of the pan and gathers together like dough.

Next, grease a plate or a *barfi* tray with a little *ghee*. Pour the prepared mixture onto the tray and spread it evenly using a spatula to create a smooth, flat surface.

Sprinkle finely chopped cashews, almonds, and pistachios over the top and press them down gently with a spoon so they adhere to the *barfi*.

Allow the mixture to cool and set at room temperature for 1 to 2 hours. Once the *barfi* has set firmly, use a knife to cut it into your desired shapes.

The vermicelli *barfi* is ready. You can store it in an airtight container and enjoy it for up to 4–5 days.

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