Delicious Homemade Sevaiyan Barfi Recipe for Festivals

As the festivals of Teej and Raksha Bandhan approach, it's time to embrace the tradition of making sweets at home. This article presents a simple and delicious recipe for Sevaiyan Barfi, a delightful vermicelli fudge that you can easily prepare. With a total time of just 35 minutes, this recipe includes ingredients like khoya, sugar, and dry fruits, making it a perfect treat for your celebrations. Discover the step-by-step method to create this sweet delicacy and enjoy it fresh for days. Dive into the festive spirit with this homemade delight!

By Narendra Chaudhary Aug 8, 2026, 18:38 IST

Celebrate Festivals with Homemade Sweets

The festive occasions of Teej and Raksha Bandhan are approaching, and with them comes the cherished tradition of crafting sweets at home.

If you're looking to prepare a delightful homemade sweet instead of opting for store-bought options, then *Sevaiyan Barfi* (Vermicelli Fudge) is an excellent choice. Let's explore how to make this treat 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:**

Begin by heating 2 tablespoons of ghee in a heavy-bottomed pan. Add the broken vermicelli to the pan.

Roast the vermicelli on low heat, stirring constantly, until it achieves a light golden color and becomes crisp.

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

Next, add a tablespoon of ghee back into the same pan, then add the grated *Khoya* (Mawa) and roast it on low heat for 2-3 minutes.

When the *Khoya* softens and emits a delightful aroma, turn off the heat and set it aside.

In another vessel, mix the milk and sugar, heating it over medium flame. Once the sugar dissolves and the milk boils, add the roasted vermicelli and *Khoya* to this mixture.

Stir everything together, let it cook on low heat, and then incorporate the cardamom powder. As the vermicelli absorbs the milk, the mixture will thicken. Keep stirring until it separates from the pan and forms a dough-like consistency.

Grease a plate or a *barfi* tray with a bit of *ghee*. Pour the mixture onto the tray and spread it evenly with a spatula to create a smooth surface.

Top it with finely chopped cashews, almonds, and pistachios, pressing them down gently with a spoon to ensure they stick to the *barfi*.

Let the mixture cool and set at room temperature for 1 to 2 hours. Once firm, cut it into your preferred shapes.

Your vermicelli *barfi* is now ready! Store it in an airtight container, and it will stay fresh for up to 4–5 days.

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