Meethi Seviyan Recipe (Sweet Vermicelli)

meethi seviyan garnished with almond slivers and served in a brown rimmed ceramic bowl.

4.97 from 29 votes

Meethi Seviyan Recipe (Sweet Vermicelli)

Meethi Seviyan recipe is a unique sweet dish made with whole wheat vermicelli, ghee, milk, sugar, nuts and raisins. It is a dry variation, which is also popular as a traditional sweet. You can enhance its richness by adding more nuts and dry fruits.

Prep Time5

Cook Time20

Total Time25

Course: Sweets

Cuisine: North Indian

Diet: Vegetarian

Difficulty Level: Moderate

Servings:

Calories: 389kcal

Author: Dassana Amit

Ingredients

1 tablespoon Ghee (clarified butter)
1 cup vermicelli - broken, (seviyan)
2 cups milk
¼ cup sugar or add as per taste
½ teaspoon green cardamom powder
¼ cup milk powder - optional, *check point no 1 in notes
10 to 12 raisins - seedless
4 to 5 almonds - sliced thinly
4 to 5 pistachios - sliced thinly
4 to 5 cashews - sliced thinly

US Customary - Metric

Instructions

Preparation

Firstly keep all the ingredients ready for making meethi seviyan. Break the seviyan into smaller strands and set aside.
Chop the nuts and set them aside.

Making Meethi Seviyan

Heat a pan and then add the ghee.
Let the ghee melt and then add the broken seviyan.
On a low to medium heat, with frequent stirrings roast the seviyan until they become golden.
Since I used pre roasted seviyan, I didn't have to roast the seviyan much. However, if you use seviyan which is not roasted, then you will need to roast for some more time.
Add all the chopped nuts and raisins. Stir them nicely.
Lower the heat and pour the milk. Instead of milk you can also add water or a plant based milk.
Keep in mind that the proportion of milk to be added will depend on the type, quality and texture of seviyan you have used. Thus you may need to add less or more milk, so that you get a dry mixture after cooking.
Do check the package instructions for the amount of milk or water you need to add for 1 cup of vermicelli.
Stir and mix very well. Then continue to stir for 2 to 3 minutes.
Now add sugar. Keep stirring the mixture.
Add milk powder. If you do not have milk powder, then just skip it. Mix again.
Sprinkle the cardamom powder and stir well.
The mixture will start thickening and the seviyan will also begin to absorb milk. When all the milk has been absorbed, turn off the heat.
Serve Meethi Seviyan hot or warm or chilled. You can even garnish with some sliced nuts while serving.

Notes

Milk powder is sweet, hence I have added ¼ cup sugar in the recipe. However, if you choose not to add milk powder, consider adding more sugar according to your taste preferences.
You could double or triple the recipe if you need more quantity.
Allow the seviyan to absorb the milk and become dry. Otherwise it would taste more like kheer.
If you like a consistency a bit like seviyan kheer then add more milk.
Nuts and dry fruits of your choice can be added. If you like it more, adjust quantities accordingly.
Once the milk is absorbed by the seviyan turn off the stovetop otherwise the vermicelli would taste dry.

Nutrition