Sugar-Free Seviyan Payasam
Vermicelli cooked in milk along with dry fruits, this seviyan payasam is a treat for all dessert lovers.
Chef Ranveer Brar's Seviyan Payasam recipe

- Indian


- 2

Cooking Time

-10-15 Min


- Medium

Preparation Time

- 10 Min


  • 1 cup vermicelli
  • Few saffron strands
  • 1½ cups milk
  • 5 to 6 almonds
  • peeled and juliennes
  • 8 to 9 chopped Pistachios
  • Cardamom powder
  • a pinch
  • Nutmeg powder
  • a pinch
  • 1 to 2 tbsp sweetener
  • For Garnish: Pistachios chopped
  • Sugar free kalakand
  • nutmeg powder


  1. 1

    To a pan add vermicelli, saffron, and milk.
  2. 2

    Cook for a while.
  3. 3

    Add overnight soaked, peeled, and julienned almonds.
  4. 4

    Add chopped pistachios cardamom powder, nutmeg powder, and sweetener.
  5. 5

    Mix well.
  6. 6

    Seviyan payasam is ready.
  7. 7

    Garnish with pistachios and sugar free kalakand.
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About Chef

Meet the people behind the luscious food, delicious recipes and entertaining shows

Ranveer Brar


Ranveer's fascination with food began on the streets of Lucknow. One of India's youngest executive chefs when he headed the kitchen at The Claridges, New Delhi, he has also spearheading Taj Group properties like Goa-based restaurants Morisco, Il Camino and Fishtail. This globe-trotting award-winning chef paints in his free time.

Other Shows by host:
Food Tripping | Station Master's Tiffin |
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