Meethi Seviyan or dry sweet vermicelli is a delicious and quick classic Indian dessert, prepared on many festive occasions. Vermicelli is like spaghetti. One version of this recipe is the seviyan kheer (vermicelli cooked in milk) and other is the savoury version (vermicelli cooked with veggies).
We have used roasted vermicelli for the recipe. Using roasted vermicelli reduces your cooking time. Same is the case with upma or sooji halwa. If you use roasted sooji/semolina/rava, cooking time gets reduced. You may refer our tip on how to preserve sooji/semolina/rava for a longer period of time.
You may also like other sweet/dessert recipes like Date & Apple Kheer & Fruity Nutty Wraps.
Meethi Seviyan Recipe | Dry Sweet Vermicelli Recipe
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Ingredients (1 cup = 240 ml)
- 2 tablespoon ghee/clarified butter
- 1.5 cups roasted and crushed vermicelli/seviyan
- 1 cup water
- ½ cup milk
- ½ cup sugar
- ¼ teaspoon cardamom powder
- 4-5 cashews sliced thinly/finely chopped
- 4-5 almond sliced thinly/finely chopped
- 4-5 pistachio sliced thinly/finely chopped
- 8-10 raisins
Instructions
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Crush vermicelli/seviyan with your hand.
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Heat ghee in a non-stick pan. When ghee melts, add broken seviyan in it. Saute seviyan in ghee for 2 mins on slow heat.
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Meanwhile in another pan, add water and milk and bring it to a boil.
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Now add this hot water-milk mixture gradually to the seviyan, stirring continuously.
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Cook till seviyan absorbs all the water & milk.
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Now add sugar. Mix well. Sugar will release its own moisture. Cook for about 2 minutes or till seviyan absorbs all the excess moisture.
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In the end, add raisins, nuts and cardamom powder. Give a quick stir.
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Remove from flame. Garnish it with chopped nuts.
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You can serve seviyan hot or warm or chilled.
Notes
•Cook seviyan on slow to medium heat.
•Just cook till it absorbs all the moisture and ghee separates from seviyan. If you overcook seviyan, they will become dry.
