I usually make this sweet vermicelli to go as a after meal dessert since it is light. Sometimes I also add a few tbsp of mawa towards the end to enhance the taste. Meethi seviyan is made with thin whole wheat vermicelli, sugar, ghee and nuts. For your convenience you can also use the thick vermicelli. Ensure you use the quantity of milk or water as mentioned on the pack. There are different kinds of seviyan available in the market. Each may require different amount of liquid – water or milk to cook. Here I have used preroasted vermicelli. If you are using unroasted ones then do fry them in ghee well until they turn deep golden in color. Ensure they are not over roasted as the flavor changes. More Sweets Recipes,KalakandMysore pak7 cups burfiRasgulla

Preparation

  1. Pour ghee to a pan and heat it.
  2. When it melts, add seviyan. I used 150 grams pack when broken came up to 3 cups.
  3. Fry them in ghee until well coated and lightly golden. I used roasted vermicelli so I did not fry for long.
  4. Meanwhile add sugar to a pot. I used half cup but you can use up to 3/4 cup. We prefer not too sweet so I used less.
  5. Pour water or milk. I also added kewra water to this. You can also use rose water. This is optional.
  6. Allow the sugar to dissolve completely and bring it to a boil.

How to make meethi seviyan

  1. Pour to the fried seviyan.
  2. Then add cardamom powder.
  3. Cook until the water is absorbed fully. The sweet seviyan should be non-sticky at this stage but moist.
  4. Do not cover it. Add some chopped nuts. If you have mawa you can add 4 tbsps of it now. It is optional. When it cools down a bit, fluff it up with a fork. Serve sweet vermicelli warm or hot. Related Recipes

Recipe card

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