Sevaiyan and Paneer Burfi

Sevaiyan and Paneer Burfi

By NamakShamak
  • Serves: 8 - 10
  • Prep Time: 10 Minute
  • Cooking: 20 Minute
  • Calories:

Just a few days post the Ashadhi Ekadashi , and the air is already filling with the holy festivities! Thats the best thing of being an India , in India! We always have something to celebrate all year round! And celebration means meeting up with relatives , friends and of course Sweets and Mithais!   And with the holy month of Shrawaan just a fortnight away , everyone is gearing up for the season of feasting and fasting , especially in Maharashtra! So this year , especially for the festivities , we have decided to make and share some new innovative mithais , apart from the traditional ones made , just for the occassion.   This Paneer and Vermicelli Burfi is one such innovation. Quick and easy to make and ofcourse Delicious!



  1. In a microwave oven proof bowl heat the ghee and roast the seviyan on microwave high for 1 min. Remove and add the milk powder, sugar and milk and stir. Now microwave on high for 5 mins or till the milk evaporates but the mixture remains moist. Remov
  2. In a bowl mix the grated paneer, milk powder, sugar and elaichi powder.
  3. Grease microwave proof dish with little ghee. Put in the seviyan and spread them evenly. Add the paneer and layer it evenly on top.
  4. Bake at 180 degrees for 10 mins. on low rack. Cool and cut into desired shape and garnish with kesar and slivered almonds.

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Author Sonali

Hi! I am Sonali, mom to a fast growing teenager and a homemaker.I love to cook, read and travel ( and in that order). I believe that travel keeps the cook ever so innovative. Each time I travel, I scourge the market places and eateries for some new ingredient or recipies. I believe that every type of cuisine has its own story to relate……One that’s fascinating.Being born and brought up in Mumbai which is often called “a melting pot of culinary delights” helped me explore and experiment with a wide range of cuisines.So come share with me the tang of lime, the bite of chilli, the fresh herbs, the crunch of raw veggies and experience the wide spectrum of textures and sharp flavours of different cusines.

Author Harshada

I’m Harshada Sandhan and welcome to little world of culinary adventure ,where I pour my successful kitchen experiments,rustic learnings and travelogues into systematic ,easy to follow recipes and fun to read blogs.I hope you find my recipes helpful and my blogs as interesting as much as I ve enjoyed Cooking ,Clicking and Writing them. Happy Cooking!