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.
Servings2 people
Ingredients
- ½ cup seviyan (fine vermicelli)
- 1 cup boiled milk
- ¼ cup sugar
- 1 tablespoon ghee
- ⅛ teaspoon 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
- 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 flavor 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 flavor, 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.
Nutrition Facts
Meethi Seviyan recipe
Amount Per Serving (150 g)
Calories 472
Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 7g44%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 34mg11%
Sodium 155mg7%
Potassium 229mg7%
Carbohydrates 81g27%
Fiber 1g4%
Sugar 31g34%
Protein 7g14%
Vitamin A 198IU4%
Vitamin C 0.1mg0%
Calcium 163mg16%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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