5 Steps Meethi Seviyan Recipe | Sweet Vermicelli Recipe| Dry Seviyan Recipe

Meethi Seviyan, a cherished Eid delicacy, is a simple yet delightful Indian dessert traditionally savoured during festivals and auspicious occasions. This recipe entails cooking vermicelli in rich, creamy milk infused with almonds and pistachios, along with the aromatic essence of pure desi ghee. Additionally, the incorporation of khoya elevates the flavours, resulting in a nutty and indulgent treat that promises to enhance any festive meal.

What Is Meethi Seviyan OR Sweet Vermicelli?

Meethi Seviyan is a cherished dessert in Indian culinary culture, especially during festive occasions such as Eid. Its preparation methods differ across regions, with some versions enriched with ingredients like khoya or condensed milk. This sweet delight is not just loved for its delectable flavour, but also for the sense of happiness and togetherness, it brings to festive gatherings, making it a beloved treat enjoyed by people of all generations.

How To Make Meethi Seviyan Or Sweet Vermicelli ?

• Begin by blanching the almonds and pistachios in water, a process that not only softens them but also facilitates the removal of their skins.
• Boil the nuts for a brief period, ideally no more than 30 to 45 seconds.
• While the pistachios are being blanched, proceed to peel the almonds once their skins begin to wrinkle.
• Once peeled, finely slice the almonds and pistachios for later use.
• Next, cook the vermicelli in desi ghee until it develops a rich, brownish hue.
• Drain the vermicelli in a strainer to remove excess oil, ensuring it's well-drained.
• Remove any remaining oil from the pan and pour in milk, allowing it to come to a boil.
• Once the milk is boiling, add sugar syrup to sweeten the mixture.
• Carefully add the vermicelli to the boiling milk, stirring gently to prevent it from breaking.
• As the vermicelli cooks, the milk will gradually soften; add saffron and cardamom powder for flavour.
• Serve the dish once cooked thoroughly.
• Incorporate the sliced almonds and pistachios into the mixture, followed by the addition of khoya, the final ingredient. Grate a small amount of khoya into the pan and mix well.
• Once the milk is absorbed and the mixture is thoroughly cooked, dry roast it for a few minutes to enhance the flavours.