Meethi Seviyan or dry sweet vermicelli is a delicious and quick classic Indian dessert, prepared on many festive occasions. Vermicelli is like spaghetti. One version of this recipe is the seviyan kheer (vermicelli cooked in milk) and other is the savoury version (vermicelli cooked with veggies).
Ingredients2 tablespoon ghee/clarified butter
1.5 cups roasted and crushed vermicelli/seviyan
1 cup water
½ cup milk
½ cup sugar
¼ teaspoon cardamom powder
4-5 cashews sliced thinly/finely chopped
4-5 almond sliced thinly/finely chopped
4-5 pistachio sliced thinly/finely chopped
Method- Crush vermicelli/seviyan with your hand.
- Heat ghee in a non-stick pan. When ghee melts, add broken seviyan in it. Saute seviyan in ghee for 2 mins on slow heat.
- Meanwhile in another pan, add water and milk and bring it to a boil.
- Now add this hot water-milk mixture gradually to the seviyan, stirring continuously.
- Cook till seviyan absorbs all the water & milk.
- Now add sugar. Mix well. Sugar will release its own moisture. Cook for about 2 minutes or till seviyan absorbs all the excess moisture.
- In the end, add raisins, nuts and cardamom powder. Give a quick stir.
- Remove from flame. Garnish it with chopped nuts.
- You can serve seviyan hot or warm or chilled.