Sev No Zardo

 Traditional saffron-infused sweet vermicelli dessert

Serves 6 | Total Time: 30 minutes

A Dawoodi Bohra classic, Sev No Zardo is a staple mithaas (sweet) dish served during weddings, jaman (communal feasts), and festive daawats. Its brilliant golden hue from saffron and rich aroma of cardamom elevate its simplicity. This dish reflects the Bohra love for balanced sweetness and traditional flavors, often paired with malai, dry fruits, or served as a standalone treat after a heavy meal. Zardo is especially prepared during the months of Ramadan, Muharram, and joyous family occasions, symbolizing prosperity and warmth.

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Ingredients

For the Vermicelli Base

• 1½ cups sev (thin roasted vermicelli)

• 3 tbsp ghee

• ½ tsp cardamom powder

• ½ cup sugar (adjust to taste)

• A pinch of salt

For the Saffron Syrup

• ½ tsp saffron strands, soaked in 2 tbsp warm milk

• 1½ cups water

Optional Add-ins & Garnish

• ¼ cup mixed dry fruits (almonds, pista, cashews – slivered)

• 2 tbsp charoli (chirongi)

• 2 tbsp raisins

• ¼ cup malai or fresh cream (optional)

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Method

1. Roast the Sev
   In a wide heavy-bottomed pan, heat ghee on medium flame. Add the sev and roast until golden and aromatic. Stir continuously to avoid burning.

2. Make the Syrup
   In a saucepan, bring 1½ cups of water to a gentle boil. Add sugar and stir until dissolved. Add saffron milk and cardamom powder. Let simmer for 2–3 minutes.

3. Cook the Sev
   Pour the hot saffron syrup over the roasted sev. Stir well, cover, and cook on a low flame until the sev absorbs all the liquid and becomes soft but not mushy. Add a pinch of salt to enhance the sweetness.

4. Add Garnish
   In a separate small pan, lightly fry the dry fruits and raisins in a teaspoon of ghee. Mix into the sev or use as a garnish before serving. Optionally, add malai on top for extra richness.

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Chef’s Notes

• Do not overcook the sev or it will turn mushy. Aim for soft but separated strands.

• Use roasted vermicelli for ease and consistency. If using unroasted, roast carefully in ghee until golden.

• Adjust sugar to taste depending on how rich or light you prefer your dessert.

• For a festive touch, add edible silver foil (varq) before serving in a thaal.