Meethi Seviyan Recipe

Meethi Seviyan is a mild, traditional sweet made using seviyan, milk, sugar and flavored with cardamom and saffron. Meethi Seviyan is commonly made during Ramzan but can be cooked anytime. Meethi / Meetha / Mithi means sweet and Seviyan is vermicelli so that defines the name. Methi Seviyan can be made with milk or without milk, I have shared the version with milk and given tips to replace milk too.

Methi Seviyan doesn’t need much ingredients and gets ready quickly in one pan. It’s a perfect dish to end your meal or to serve as festive sweet. It’s a perfect dish to end your meal or to serve as festive sweet. Do try this easy sweet and satisfy your sudden sweet cravings.

Jump to:

• About Meethi Seviyan
• Meethi Seviyan Ingredients
• How to make Meethi Seviyan Step by Step
• Expert Tips
• Serving and Storage
• FAQS
• 📖 Recipe Card

About Meethi Seviyan

The word “meethi” means sweet and “seviyan” means vermicelli. So it’s just sweetened seviyan cooked in ghee and milk, garnished with nuts. Meethi Seviyan is a traditional sweet made using fine vermicelli, milk, ghee and sugar. It is lightly flavoured with cardamom powder and saffron strands. This dish is popular in Muslim households especially during Ramzan and Eid.

The vermicelli is first roasted in ghee till golden, and then simmered in milk till it softens. Then sugar is added and it turns sticky and thick. Then finally garnished with fried cashews or nuts of your choice. Some people also add raisins or rose water for extra flavor.

It’s not too rich like kheer but still gives a nice dessert feel. You can make it more dry or semi-thick depending on how you like it. Some make it with water also, but milk version is more creamy and tasty. We usually serve it warm, sometimes with little extra milk poured on top.

When I made this for first time during weekend, it got over so fast. My kids asked for second serving immediately. It’s now a regular sweet we make even on normal days. It’s one of those recipes that gets passed from elders and made with lot of love and care.

Meethi Seviyan Ingredients

• Vermicelli (Semiya) – Use fine type vermicelli only. It cook faster and turns soft. Roast it in ghee till it gets nice golden colour. This is the main base of the sweet.
• Milk – Use full fat milk or normal boiled milk. It gives a creamy taste and helps vermicelli cook soft.
• Sugar – Add sugar depending on how sweet you want. Once you add it, the seviyan becomes sticky and glossy.
• Ghee – Needed for frying cashews and also roasting vermicelli. It give a lovely smell and rich taste.
• Cardamom Powder – Just a small pinch is enough. Gives nice smell and mild sweetness to the dish.
• Saffron – Few strands in warm milk adds soft yellow colour and light flavour. Optional but good.
• Cashews – Break into pieces and fry in ghee till golden. Add on top for taste and little crunch. You can also add badam or pista.

Why This Recipe Works

• Made with basic pantry staples.
• One pot easy and quick to make.
• Its soft, sticky texture makes it feel like a comfort food.
• This recipe is perfect for festivals, guests or even as a daily sweet.
• It is easy to adjust sugar, milk or flavor to your liking.

Similar Recipes

• Rava Kesari
• Semiya Kesari
• Boondi Ladoo
• Besan Ladoo
• Aval payasam

How to make Meethi Seviyan Step by Step

1.Heat ghee in a pan, fry cashews till golden brown, Set aside. In the same pan, add vermicelli.

2.Roast it till golden. Then add milk along with cardamom powder and saffron strands.

3.Let it cook in sim, once vermicelli is cooked fully, it should be soft. Then add sugar.

4.Once you add sugar, it will become loose keep cooking still it is sticky and thick. Finally add fried cashews and give a quick stir. Switch off.

Serve hot / warm!

Expert Tips

• Roast well – Always roast the seviyan in ghee till it turns golden and smells good. If it’s not roasted properly, the final taste won’t be nice. Just make sure not to burn it.
• Low flame – Once you pour the milk, lower the flame and let it cook slow. That way, the vermicelli gets cooked soft and absorbs the flavour well.
• Sugar timing – Don’t be in hurry to add sugar. First check if the seviyan is fully soft. If you add sugar too early, it may not cook properly and stay hard.
• Stir often – While it cooks, give a gentle stir now and then. Else it may stick to the bottom and burn. A light stir helps everything mix evenly too.
• Set texture – Some like it dry like halwa, others like it soft and sticky. For dry version, cook few mins extra till milk is gone. For sticky kind, turn off when it’s still slightly wet.
• Add garnish – Fried cashews give a nice crunch. You can also add almonds or pista if you have. Ghee adds nice flavour, so use it well.
• Good milk – Always use fresh, boiled milk. It taste better than raw one. If you want it extra rich, add a spoon of cream or little condensed milk at the end.

Serving and Storage

Serve Meethi Seviyan warm or hot for best taste. You can drizzle little warm milk on top before serving if it feels dry. It goes well after lunch or dinner, or even as a light evening sweet.

Store leftovers in fridge for 1 day. While serving again, reheat with a spoon of milk so it turns soft again. Avoid keeping for too long as the texture may change.

FAQS

1.Can I use thick vermicelli?

You can, but the cooking time will be more and it may not turn soft like fine seviyan. Use thin type for best results.

2.Can I skip saffron?

Yes, but saffron gives nice colour and mild aroma. You can skip or use rose water instead.

3.Can I make it with water only?

Yes, if you don’t want to use milk, use 1¼ cups of water. But the taste will be little plain.

4.Why it turned too dry?

You may have overcooked or added less milk. Next time add more milk or cook for less time.

5.Can I add raisins or other nuts?

Yes, raisins, chopped almonds, or pista can be added while garnishing. Fry them in ghee first.

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