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Sevian With A Peach Murabba


Sevian With A Peach Murabba

Sevian With A Peach Murabba



Recipe Servings


Recipe Cook Time


Sevian cooked in butter, spices and sugar served with a compote of peach.


  • 500 g butter

    3 Tbsp desi ghee

    1/2 kg sugar

    6 green cardamoms

    10 strands of saffron

    4 Tbsp jaggery

    1 packet vermicelli (sevian)

    One and a half ltr milk

    4 Tbsp icing sugar

    1 stick cinnamon

    6 peaches

    1 Tbsp pine nuts (chilkoza)

    1 Tbsp cashews

    3 cloves

    6 Tbsp double cream


Make stock syrup of butter, ghee, sugar, green cardamom and jaggery. Bring to a boil and reduce.

Add the sevian in and cook. Take out and layer in a circle on a baking tray.

Boil milk and sugar with cinnamon, cardamom, saffron and reduce.

Chop peach and cook with sugar and jaggery till peach dissolves. Add in dried fruit.

Add in butter, cardamom and cloves and blend in.

Fuse peach with milk and mix in heavy cream.

Layer on top of sevian and serve.

Key Ingredients: Butter, Clarified Butter, Icing Sugar, Green Cardamom, Saffron, Jaggery, Vermicelli, Cinnamon, Peach, Pine Nuts, cashew Nuts, cloves, Milk