Meethi Seviyan | Sweet Vermicelli | Dry Seviyan

This Meethi Seviyan is one of those unique sweet dishes which is made with whole wheat vermicelli (seviyan), milk, sugar, ghee and dry fruits. It is a dry variation, which is also popular as a dessert, during Eid festivities. There’s absolutely no fuss in making this vegetarian dish. Simply simmer the seviyan with the remaining ingredients until it becomes tender and thoroughly cooked. Enhance its richness by adding more dry fruits to it.

meethi seviyan garnished with almond slivers and served in a brown rimmed bowl with text layover.

More on this recipe

I feel a wave of nostalgia whenever I prepare this Meethi Seviyan, as it reminds me of the sweet memories from childhood when my mother used to make it with milk. We often enjoyed it as a delightful evening snack, but it can also be served as a dessert after meals.

In this Sweet Vermicelli recipe, I’ve opted for milk, but you can alternatively cook the seviyan with water. I’ve used pre-roasted thin whole wheat vermicelli, further frying it in ghee for an even browning. Feel free to add your choice of nuts and dry fruits.

To enhance the flavor of Meethi Seviyan, I’ve included milk powder, which adds richness to the dessert. However, omitting the milk powder is also an option if preferred.

This dry variation of Sweet Vermicelli is a quick dessert that can be prepared in under 20 minutes, making it perfect for Eid celebrations and other festive occasions. Besides this recipe, there are several other sweet dishes featuring seviyan that I enjoy, including the following:

Step-by-Step Guide

How to make Meethi Seviyan

Preparation

1. Firstly, keep all the ingredients ready for the seviyan. Break the seviyan and keep aside.

broken vermicelli in a measuring cup for making sweet vermicelli.

2. Chop the dry fruits and place aside.

chopped dry fruits on a plate for sweet vermicelli.

Making Meethi Seviyan

3. Heat a pan and then add 1 tablespoon ghee.

adding ghee in a hot pan for making sweet vermicelli.

4. Let the ghee melt. Then, add 1 cup broken seviyan.

broken vermicelli added to melted ghee in pan.

5. On low to medium heat, with frequent stirrings, roast the seviyan till it becomes golden. Since I used pre roasted seviyan, I didn’t have to roast it much. However, if you use seviyan which is not roasted, then you will need to roast for some more time.

roasting vermicelli in ghee for making sweet vermicelli.

6. Then, add all the chopped dry fruits and raisins.

chopped nuts and raisins added to the vermicelli in pan.

7. Stir nicely.

dry fruits stirred nicely in the vermicelli.

8. Lower the heat and pour 2 cups milk. Instead of milk, you can also add water.

9. Stir and mix very well. Then, continue to stir for 2 to 3 minutes.

10. Now, add ¼ cup sugar.

sugar added to the vermicelli-milk mixture for making sweet vermicelli.

11. Keep stirring the mixture.

sugar stirred well into the vermicelli-milk mixture.

12. Add ¼ cup milk powder. If you do not have milk powder, then skip it.

milk powder added to the vermicelli mixture.

13. Mix again.

milk powder mixed well into the meethi seviyan mixture.

14. Sprinkle ½ teaspoon cardamom powder and stir well.

15. The mixture will start thickening and the seviyan will also begin to absorb milk. When all the milk has been absorbed, switch off the heat.

16. Serve Meethi Seviyan hot, warm or chilled. You can even garnish with some slivered or sliced dry fruits while serving.

About vermicelli

Seviyan or vermicelli is a category of extremely thin noodles which are popular in India as well as other parts of Asia and the Middle East. Other types, some resembling to a pasta, may be common in the USA, UK, Italy, Latin America, etc.

In India, vermicelli has many culinary uses that range from salted and savory to sweet, just like this Meethi Seviyan. It is also known as semiyan in Hindi and has many other regional names like semiya (Malayalam and Tamil), sevai (Tamil), seviyun (Sindhi), shavige (Kannada), shemai (Bengali), simei (Odiya), sev (Gujarati), shevaya (Marathi), etc.

Vermicelli is also categorized according to what they are made of – like you have rice seviyan, wheat seviyan, etc. One of the most famous savory dishes made with vermicelli is this Semiya Upma which also has spices, lentils, a lot of vegetables and cooked in water till all of it is absorbed by the vermicelli.

Another loved and classic Indian summer drink cum dessert is the Falooda, where rice or wheat vermicelli can be used as an alternative to the typical falooda sev, if not available. Other versions of the same include this Mango Falooda, Kesar Pista Falooda and Kulfi Falooda.

Expert Tips

As I used pre roasted seviyan, I didn’t have to roast it much. However, if you are using seviyan which is not roasted, you will have to roast it for more time, till it becomes golden.
Let the seviyan absorb the milk and turn dry. Or else, the dish would taste more like a kheer. For a more kheerish consistency, add more milk.
You can turn off the heat as soon as the milk is absorbed by the seviyan. Otherwise, the vermicelli will taste dry.
You can cook the seviyan in water, instead of milk.
Skip the milk powder, if you don’t have it.
You can add your choice of nuts and dry fruits. Add more, if you wish to.
This recipe can easily be scaled to make a larger batch.

More Sweet Recipes To Try!

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