Meethi seviyan or sweet vermicelli is the traditional delicacy of Pakistani and Indian cuisine. It's a form of dry sevai prepared without milk. If you are looking for some quick and easy options to make sweet dish for your dinner party then it's the best idea to serve.
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Follow the step by step process and make your home cooking experience easy and quick. You can find this recipe in Urdu / Hindi for Indian and Pakistani audience. You can prepare this recipe in Eid dishes as well or might be a good idea to have a sweet dish with the main course on your special events.
About Meethi Seviyan
Meethi seviyan or sweet vermicelli is also famous as Sewaiyon ka Zarda, Dry Seviyan, or Kimami siwai. In Indian and Pakistani cuisine seviyan belongs to special or festive occasions. People make it in variety of ways but the few recipes are so common that everyone gets crazy to eat. Best thing is that you don't need many ingredients to make this recipe just handful ingredients can make it ready in few minutes.
Here in this recipe, I have prepared seviyan with desi ghee and sugar and topped with dry fruits and khoya. Believe me, it was so yum to have.
When I was kid, my mother used to make this recipe and now my son is crazy to have it and I love it as it gives him some extra dose of nuts which is so satisfying...
Ingredients
Vermicelli: Check the good brand of seviyan from store. Roasted seviyan has better taste. Whole wheat vermicelli is more recommended.
Desi Ghee: Used unsalted butter in this recipe that can be replaced with desi ghee.
Sugar: White granulated sugar used.
Kewra: Will add a distinct rosy and flowery aroma.
Khoya: Used as topping to add more flavor and will add value to presentation.
Saffron (optional): Add in presentation.
Water: To cook the seviyan.
How to Make Meethi Seviyan
Fry the Seviyan: In a pan, add butter or ghee and heat it up on low heat. Open the green cardamom pods and add in heated ghee and let it pop for few seconds then add seviyan and fry on low heat.
Caramelise with Sugar: Keep stirring to get even brown color. Then add sugar and caramelize on low heat. Add water and cook on medium heat for about 2 to 3 minutes. Keep stirring in whole process and as you feel the seviyan starts to get dry then cook it low heat and keep stirring. Now add dry fruits and khoya/mawa and give it a good mix. Now it's ready, dish it out.
Presentation: Topped with khoya sweets, dry fruits, sliver pepper, and saffron.
Meethi Seviyan Video
Tips & Variations
- Always fry seviyan in ghee on low flame.
- Keep stirring while frying to get even color.
- You can also use cardamom powder on place of whole green cardamom or just use the seeds.
- When caramelizing the seviyan with sugar make sure to do a continuous stir otherwise the color of seviyan will turn to dark.
- Monitor the quantity of water to make perfectly dried and non adhere seviyan. If the water content will be high then it will be mushy and if it's less then it will be hard in texture.
- Topping can be vary as per your requirements. khoya or mawa goes well with seviyan so I used that with roasted dry fruits.
How To Store
Leftover seviyan can be stored in an airtight container in the refrigerator for 01 week. You can also keep it at room temperature (below 30C) for 2 days.
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Meethi Seviyan (Sweet Vermicelli)
Materials
- 75 g Vermicelli seviyan
- 5 Green Cardamom Pods
- Sugar To Taste
- 5 drops Kewra Essence
- Dry fruits Almonds, raisins, pistachio
- 2 teaspoon Desi Ghee – 2 Tsp
- 2 teaspoon Butter – 2 Tsp
- Khoya / Mawa To taste
- Saffron few strands
- 250 ml Water
Instructions
- Add oil/desi ghee in the pan the and heat it up. Along with this, add butter in pan.
- Next, add green cardamom whole or powder in the pan.
- As the cardamom starts frying and getting aromatic. Add Vermicelli in a pan by breaking into tiny parts.
- Stir the pan and make sure to keep stove flame on low to avoid buring.
- As the vermicelli starts frying then add sugar in it.
- Sugar will start caramalise so keep stirring the pan.
- Now add water and cook it for about 2-3 minutes until the vermiceli gets dry.
- Now add kewra essence and Mawa / khoya in it and keep stirring.
- As the khoya mixed with vermicelli and getting dry then dish it out on a nice platter.
- You can add an extra topping of khoya sweets, dry fruits and sliver pepper and saffron to it.
- Presentation will make it more tempting and I am sure you will love this recipe.
Notes
- Always fry seviyan in ghee on low flame.
- Keep stirring while frying to get even color.
- You can also use cardamom powder on place of whole green cardamom or just use the seeds.
- When caramelizing the seviyan with sugar make sure to do a continuous stir otherwise the color of seviyan will turn to dark.
- Monitor the quantity of water to make perfectly dried and non adhere seviyan. If the water content will be high then it will be mushy and if it's less then it will be hard in texture.
- Topping can be vary as per your requirements. khoya or mawa goes well with seviyan so I used that with roasted dry fruits.
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Meethi Seviyan Recipe