seviyan recipe

Seviyan Recipe (Sweet Vermicelli)

Updated: February 17, 2023, By Swasthi, Comments, Jump to Recipe

Make this easy Seviyan Recipe under 15 mins. Seviyan is the Hindi and Urdu word for Vermicelli. This sweet vermicelli is a simple pudding made with thin wheat seviyan, cardamoms, sugar, ghee, nuts, raisins and milk or water. This basic dish is more known by the name “Meethi Seviyan” meaning “Sweet Vermicelli”.

Seviyan recipe made with thin vermicelli



Meethi Seviyan

This basic Meethi Seviyan is so quick, simple to make and can be easily tweaked to a rich dessert by cooking the dish in milk or condensed milk.

Vermicelli is known by different names such as seviyan, semiya, sevai and semai. It is a common ingredient used in the Asian households to cook savory and sweet dishes.

A pudding like dish is made in numerous variations. Sometimes they are cooked with milk and is known as Kheer or Payasam. A similar version is made during the month of Ramadan and is known as Sheer Khurma.

The recipe I share here is usually made during Eid & is served as an after-meal dessert. It is the lighter version of the kheer as it is cooked in sugar syrup instead of milk.

However if you prefer you may cook the seviyan in milk or even garnish with mawa/ khoya (milk solids) to bring in some richness.

Meethi Seviyan is flavored with ground cardamoms and rose water or kewra water. Lastly garnished with different kinds of nuts. The method to make this is similar to the South Indian Semiya Kesari but Meethi Seviyan tastes completely different due to the kind of seviyan used.

Meethi seviyan is made with thin whole wheat vermicelli which gives it a unique nutty flavor. For convenience you may use thick vermicelli but definitely it tastes different.

Ensure you use the quantity of milk or water as mentioned on the pack. There are different kinds of seviyan available in the market. Each may require different amount of liquid – water or milk to cook.

Here I have used preroasted vermicelli. If you are using unroasted ones then do fry them in ghee well until they turn deep golden in color. Ensure they are not over roasted as the flavor changes.

More Sweets Recipes,
Kalakand
Mysore pak
7 cups burfi
Rasgulla

Meethi seviyan recipe

How to make Meethi Seviyan (Stepwise photos)

Preparation

1. Pour 3 to 4 tablespoons ghee to a pan and heat it. Fry 1/4 cup chopped nuts and keep them aside to garnish. If you want you may also use raisins.

pouring ghee to pan

2. When it melts, add seviyan. I used 150 grams pack when broken it comes up to 3 cups.

frying seviyan

3. Fry them in ghee until well coated and lightly golden. I used roasted vermicelli so I did not fry for long.

golden fried seviyan

4. Meanwhile add sugar to a pot. I used half cup but you can use up to 3/4 cup. We prefer not too sweet so I used less.

adding sugar to make sugar syrup for seviyan

5. Pour 1½ cups water or milk along with rose water or kewra water (optional).

6. Allow the sugar to dissolve completely and bring it to a rolling boil.

sugar syrup for meethi seviyan

Make Meethi Seviyan

7. Pour the sugar syrup to the fried seviyan.

pouring sugar syrup for seviyan

8. Add ½ teaspoon cardamom powder.

adding cardamom powder

9. Cook until the water is absorbed fully. The sweet seviyan should be non-sticky at this stage but moist. It turns non-sticky and fluffy after it cools down.

meethi seviyan

10. Do not cover it. Add some chopped & fried nuts. Lastly if you have mawa you can add 4 tbsps of it now. It is optional.

When it cools down a bit, fluff it up with a fork. Serve sweet vermicelli warm or hot.

meethi seviyan

Related Recipes

Recipe Card

sweet vermicelli recipe

Seviyan Recipe (Sweet Vermicelli)

5 from 12 votes
Meethi seviyan is sweet vermicelli. It is simple, quick and delicious dish that is usually eaten as a after-meal dessert.
Print Recipe Pin Recipe
Jump to Comments

For best results follow the step-by-step photos above the recipe card

Prep Time2 minutes
Cook Time10 minutes
Total Time12 minutes
Servings4
AuthorSwasthi

Ingredients (US cup = 240ml )

  • 150 grams Seviyan (thin vermicelli, about 3 cups broken)
  • ½ to ¾ cup sugar prefer organic
  • 3 to 4 tablespoons ghee (refer notes)
  • ½ teaspoon cardamom powder or elaichi powder
  • cups milk or water (Refer notes)
  • 4 tablespoons nuts cashews, almonds, pistachios
  • 1 teaspoon rose water or kewra water (optional)
  • 3 tablespoons mawa /khoya optional


Instructions

Preparation

  • Heat ghee in a heavy bottom pot and fry the vermicelli until golden.
  • Wheat vermicelli are very delicate and break quickly so be gentle while stirring. If using roasted seviyan, then just fry for few seconds.
  • In another pot, add sugar and pour water or milk. Bring it to a boil and dissolve the sugar completely.

How to make Meethi Seviyan

  • When the sugar syrup comes to a rolling boil, then pour it to the roasted vermicelli.
  • Stir gently and allow to cook until the water/ milk has absorbed completely.
  • Then add cardamom powder and kewra water.
  • When the seviyan is cooked completely it will begin to leave the sides. If you have mawa add it at this stage.
  • Turn off and let it cool a bit. Do not cover. When the temperature comes down, fluff it up with a fork.
  • Garnish meethi seviyan with nuts and serve hot or warm. 


Notes

If you live in a cold place please note that ghee will solidify when the sweet vermicelli cools down so it is good to serve while warm or hot.

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

Video

NUTRITION INFO (estimation only)

Nutrition Facts
Seviyan Recipe (Sweet Vermicelli)
Amount Per Serving
Calories 397 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 10g63%
Cholesterol 38mg13%
Sodium 74mg3%
Potassium 70mg2%
Carbohydrates 51g17%
Fiber 1g4%
Sugar 17g19%
Protein 3g6%
Calcium 17mg2%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

© Swasthi’s Recipes

Seviyan Recipe (Sweet Vermicelli)

About Swasthi

I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me

Follow Swasthi’s Recipes

Popular Recipes

Comments

Recipe Rating




14 Comments
Inline Feedbacks
View all comments

5 stars
It was my first time making this and my mum said it was the perfect texture, not sticky/mushy at all! I only used a quarter cup of sugar which gave a very mild sweetness and some fried sultanas and nuts through it. It was perfect for us as we like low sweetness. Thank you very much!

5 stars
My husband can’t eat milk. Wanted to make something sweet for his birthday and found this recipe. Thank you it turned out exactly like in the pictures and was delicious.

Can I use rice vermicelli? Should I use the same amount of water?

5 stars
Seviyan turned out beautifully. Half cup was plenty enough for our taste. Thank you

Hi swasthi,
Is milk healthy or not according to you. Can you plz share some info

Thank you so much Swasthi. It is so nice of you to give so much info. Does even organic milk cause health issues as it does not have antibiotics.

Do you make yogurt or use store bought when needed since you dont use much.

Hi swasthi,

I would like to know if milk.is good for health or not? You don’t use milk much.