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This sevayin (pronounced si-vuh-een) is the signature dish that makes its appearance at my family’s Eid table. It is a simple dessert of vermicelli noodles cooked in a spiced, milky syrup. The last few days of Ramzan are always spent fussing over sourcing the thinnest kind. In Delhi, that often involves a trip to the old city or Nizamuddin where shops display mountains of twisted vermicelli bunches. In this version, toasting the vermicelli is key. You want to go low and slow, stirring constantly to avoid any uneven color. At our house it is always made on the eve of Eid, allowing the vermicelli to sit overnight and absorb maximum flavor.
Cook's note: You can buy khoya, kewra and orange food color at your local Indian/South Asian grocery store.