Meethi Seviyan (Sweet Vermicelli Recipe)

Meethi seviyan or sweet vermicelli is the traditional delicacy of Pakistani and Indian sweet recipes. It's a form of dry sevai prepared without milk. If you are looking for quick and easy options to make sweet dishes for your dinner party, or party then it's the best idea to serve.

5 from 2 votes

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Course: Dessert, sweet

Cuisine: Indian, Pakistani

Keyword: meethi seviyan, sweet vermicelli

Prep Time: 5

Cook Time: 7

Total Time: 12

Servings: Persons

Author: Hinz

Ingredients

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.

Video

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.