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.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 20 minutes
  • Total time: 25 minutes
  • Yield: 3
  • Category: Sweets
  • Cuisine: North Indian

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)

Method

Preparation

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

Making Meethi Seviyan

  1. Heat a pan and then add the ghee.
  2. Let the ghee melt and then add the broken seviyan.
  3. 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.
  4. Add all the chopped nuts and raisins. Stir them nicely.
  5. Lower the heat and pour the milk. Instead of milk you can also add water or a plant based milk.
  6. 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.
  7. Stir and mix very well. Then continue to stir for 2 to 3 minutes.
  8. Now add sugar. Keep stirring the mixture.
  9. Add milk powder. If you do not have milk powder, then just skip it. Mix again.
  10. Sprinkle the cardamom powder and stir well.
  11. 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.
  12. Serve Meethi Seviyan hot or warm or chilled. You can even garnish with some sliced nuts while serving.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.