Meethi Seviyan Recipe | Sweet Vermicelli Recipe

Meethi Seviyan Recipe aka Sweet Vermicelli Recipe with stepwise pics and a short YouTube video. If you like my video, please share it and don’t forget to SUBSCRIBE  to my channel. It is a special sweet mainly prepared as an after-meal dessert on the day of Ramzan. Traditionally, thin, hand-rolled wheat vermicelli is used to prepare this dish, but thick vermicelli can also be used as per your convenience. Even, mawa or milk powder can be added to enhance the taste and for more flavour rose water or kewra essence can be used. But it is purely optional to add these ingredients, it tastes good without the addition of it. If Interested check my 80+ Ramzan Recipes, Vermicelli / Semiya Kesari and 100+ Lockdown Recipes also.

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Meethi Seviyan Recipe | Sweet Vermicelli Recipe

Prep Time

5 mins

Cook Time

15 mins

Total Time

20 mins

 

Meethi Seviyan Recipe aka Sweet Vermicelli Recipe is a special sweet mainly prepared as an after meal dessert on the day of Ramzan.

Course: Dessert, Sweet

Cuisine: Indian

Keyword: Meethi Seviyan Recipe, Sweet Vermicelli Recipe

Servings: 3 People

Calories: 397 kcal

Author: Priya Santhamohan

Ingredients

• 1 Cup Vermicelli
• 2 Cups Water
• 3/4 Cup Sugar
• Few Strands Saffron Soaked in milk (2 tbsp)
• 10 Cashews
• 5 Pistachios
• 5 Cardamom
• 5 Almonds
• 2 tbsp Ghee

Instructions

1. First, measure and keep all the ingredients ready. Then, soak the saffron strands in 2 tbsp of milk.
2. Then, chop the cashews, almonds and pistachios roughly. Also, crush the cardamoms and keep aside.

3. Heat 2 tbsp of ghee in a pan,add all the nuts and cardamoms. Then, roast everything till golden colour.

4. Keep the roasted nuts in a plate separately.

5. To the same ghee, add the vermicelli / seviyan. If you use pre-roasted vermicelli, skip this step.

6. Roast the vermicelli in low flame for 3 to 4 minutes, until it turns to golden brown colour. Then, keep the vermicelli aside. Do the roasting in low flame, else the vermicelli gets burnt and smells bad.
7. Roll boil 2 cups of water in the same pan.
8. Now, add the roasted vermicelli slowly and in a sprinkled way. This way helps to avoid the formation of lumps.
9. Cook covered for 3 to 4 minutes in low flame.
10. The water would have been absorbed now. Also, ensure the vermicelli is cooked before adding the sugar.
11. Now, add the sugar in a sprinkled way.
12. The sugar melts and the vermicelli loosens now. Now, add the roasted nuts and cardamoms.
13. Cook for another 2 to 3 minutes, till all the water is absorbed. But the seviyan should never be completely dry, if by chance it turns dry, pour 2 to 3 tbsp of water or milk, then mix well and serve. Finally, add the saffron strands.

14. Finally, give a quick mix and serve it hot.

    Try this Sweet Vermicelli Recipe for this Ramzan Festival.

Recipe Video

Recipe Notes

Tips for Sweet Vermicelli Recipe

1. Traditionally, whole wheat hand rolled thin vermicelli is used to prepare this Meethi Seviyan Recipe. But it can be replaced with thick vermicelli too.
2. Don’t burn the vermicelli while roasting, otherwise, it will spoil the whole taste of the dish.
3. This Sweet Vermicelli Recipe can be fully cooked in milk too, instead of water.
4.  Always add sugar once the vermicelli is cooked or else the seviyan will turn chewy.
5.  For more flavour, 2 to 3 drops of rose water or kewra essence can be added at last.
6.  Even 1/4 cup of mawa / khoya or milk powder can be added for a nice texture and taste.
7.  Addition of saffron enhances the taste of this seviyan.

Meethi Seviyan Recipe

Method for Meethi Seviyan Recipe

1. First, measure and keep all the ingredients ready. Then, soak the saffron strands in 2 tbsp of milk.

2. Then, chop the cashews, almonds and pistachios roughly. Also, crush the cardamoms and keep aside.

3. Heat 2 tbsp of ghee in a pan,add all the nuts and cardamoms. Then, roast everything till golden colour.

4. Keep the roasted nuts in a plate separately.

5. To the same ghee, add the vermicelli / seviyan. If you use pre-roasted vermicelli, skip this step.

6. Roast the vermicelli in low flame for 3 to 4 minutes, until it turns to golden brown colour. Then, keep the vermicelli aside. Do the roasting in low flame, else the vermicelli gets burnt and smells bad.

7. Roll boil 2 cups of water in the same pan.

8. Now, add the roasted vermicelli slowly and in a sprinkled way. This way helps to avoid the formation of lumps.

9. Cook covered for 3 to 4 minutes in low flame.

10. The water would have been absorbed now. Also, ensure the vermicelli is cooked before adding the sugar.

11. Now, add the sugar in a sprinkled way.

12. The sugar melts and the vermicelli loosens now. Now, add the roasted nuts and cardamoms.

13. Cook for another 2 to 3 minutes, till all the water is absorbed. But the seviyan should never be completely dry, if by chance it turns dry, pour 2 to 3 tbsp of water or milk, then mix well and serve. Finally, add the saffron strands.

14. Finally, give a quick mix and serve it hot.

Try this Sweet Vermicelli Recipe for this Ramzan Festival.

Dry Sweet Vermicelli