Meethi Seviyan is a mild, traditional sweet made by simmering seviyan in milk & garnished with flavours and nuts. Meethi Seviyan is commonly made during Ramzan and is simple & quick to make.
Methi Seviyan is a special dish made for Ramadan / Ramzan / Eid.Meethi Seviyan – Meethi / Meetha / Mithi means sweet and seviyan is vermicelli so that defines the name.You can make methi seviyan with milk or without milk, I have given the version with milk but if you prefer you can replace milk with water, see measures in my notes section.Meethi Seviyan is very easy and quick to make almost similar like our semiya kesari.
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Meethi Seviyan
Ingredients
- 1/2 cup semiya / fine vermicelli loosely packed and levelled
- 1 cup boiled milk
- 1/4 cup sugar
- 1 tbsp ghee
- 1/8 tsp cardamom powder
- 3 to 4 strands saffron
- 5 cashew nuts broken
Instructions
- Heat ghee in a pan, fry cashews till golden brown, Set aside.
- In the same pan, add vermicelli. Roast it till golden.
- Then add milk along with cardamom powder and saffron strands.
- Let it cook in sim, once vermicelli is cooked fully, it should be soft.
- Then add sugar.
- 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 Meethi Seviyan hot / warm!
Notes
- Water quantity may vary depending on the variety of vermicelli.
- Do not add sugar before the vermicelli gets cooked.
- The final consistency should be sticky and slightly mushy. You can make it semi dry or dry as per your preference too.
- If you want to replace milk with water then add 1 and 1/4 cup of water for 1/2 cup of vermicelli.
- You can even add chopped almonds and pistachios.
- Cook in low flame else it will get burnt.
- Make sure to roast vermicelli till nicely golden , don’t let it burn.
- Remember I measured the vermicelli only loosely packed so measure and adjust the ingredients according to your vermicelli measures.
Meethi Seviyan Recipe Step by Step
- Heat ghee in a pan, fry cashews till golden brown,Set aside.In the same pan, add vermicelli.
- Roast it till golden.Then add milk along with cardamom powder and saffron strands.
- Let it cook in sim,once vermicelli is cooked fully, it should be soft.Then add sugar.
- 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
- Water quantity may vary depending on the variety of vermicelli.
- Do not add sugar before the vermicelli gets cooked.
- The final consistency should be sticky and slightly mushy.You can make it semi dry or dry as per your preference too.
- If you want to replace milk with water then add 1 and 1/4 cup of water for 1/2 cup of vermicelli.
- You can even add chopped almonds and pistachios.
- Cook in low flame else it will get burnt.
- Make sure to roast vermicelli till nicely golden , don’t let it burn.
- Remember I measured the vermicelli only loosely packed so measure and adjust the ingredients according to your vermicelli measures.
Meena Srinivasan
Hi Sharmi, nice and quick recipe. Thanks for beautiful, tempting photos. Really a big thanks to Ramzan, b'coz of it you are started new & quick, rich milky variety of sweet dishes. Most welcoming part in this recipe is milk – really sometimes, how to give that one cup evening milk is a big question. Now Sharmi shows easy way, make this new recipe, cooked in milk and healthy too…. for kids something should be new everyday, so its a good way, i love this dish.
HAMMETHA
very tempting recipe…
$ukanya
Hi, pls tel me if milk added here is already boiled or raw…
SHARMILEE J
I used boiled milk…
Harry Moran
Can you use whole wheat Italian vermicelli for this dish if the Indian version is not available? I also have very thin Italian whole wheat spaghetti. Will that make a huge difference in the dish?
Sharmilee J
Spaghetti wont work you can try with any variety of vermicelli