Meethi Seviyan Without Milk Sweet Vermicelli

What is Meethi Seviyan?

Sweet Vermicelli or dry seviyan is a delicious, aromatic and rich pudding that is thoroughly enjoyed in India and Pakistan. In western states of India, Gujarat this pudding is known as Meethi Sev. Pakistani version includes some whole spices such as clove and cinnamon, khoya, coconut and kewra water. It is mainly prepared on the eve of Eid-ul-Fitr which is otherwise known as Meethi Eid. This delightful recipe is suitable for kids and it comes to the rescue when someone makes a sudden visit to your home. It is prepared by frying very thin wheat noodles in ghee then cooked with boiling water and sugar. Then flavoured with cardamom and saffron and topped with rich nuts such as almond and pistachio. This meethi seviyan recipe is without milk, but you can also make Meethi Seviyan with milk which is known as Seviyan Kheer and popular during the month of Ramadan.

When to make or serve Sweet Seviyan

Although this luscious dessert made during festivals, one can enjoy making any day if they are craving something sweet or there is a piece of good news in the family as it is an easy, quick and straightforward dish to whip up. This traditional recipe is losing its popularity and only made and served on religious festivities, but in my opinion, this sweet is a strong contender in any race. Some like to enjoy this dessert hot, I love it at room temperature. This sweet vermicelli dessert is eaten as prasad or serve in a thali with delicious Indian dishes or just have it on its own, either way, you’ll go for seconds.

What do I need to make seviyan?

Sev/Vermicelli – most supermarkets will stock vermicelli also known as nylon vermicelli as it is almost like hair noodles and made with wheat flour. Ghee – you can use homemade ghee or shop-bought Sugar – white granulated sugar works best here but you can also use brown sugar too. Boiling water – it is important that the water is very hot when it is added to the pan Ground Cardamom – cardamom gives a wonderful flavour to Indian sweets and it also helps with digestion of the heavy ingredients that are usually used to make these desserts. Mixed nuts slivers – we have used pistachio and almond. Omit if there is a worry of nut allergy Saffron – enhances the aroma and taste of the dessert.

Frequently asked questions

Can I use butter or oil instead of ghee? Definitely yes, although the taste will differ if you use oil or butter. If you use butter, make sure you use unsalted. Can I make vegan Seviyan/Sewai? Yes, you can. Instead of ghee, you can use oil such as coconut or use vegetable ghee. Why not try extra virgin coconut oil for a change of flavour. Sometimes we make Suji Siro too and it turns out so delicious. Is this dessert Glutenfree? No as the noodles are made with wheat flour. What type of pan to use for this recipe? As this recipe calls for roasting the noodles, any type of heavy bottom pan is required so it doesn’t burn or stick the base of the noodle of the pan. Can I use milk instead of water? Yes, you can and still, you’ll have dry seviyan. Just take the same amount of milk as water. You can use condensed milk too.

Instant Pot Meethi Seviyan

Use the saute function for 7 minutes.
Add ghee, and once it melts add sevaiyan.
Keep stirring continually until light brown, be careful it can be burn.
Add boiling water and let it dry up.
Then add sugar and keep stirring.
Once the sugar water evaporates, add cardamom powder, saffron (if using) and slivered nuts.
Cancel the saute button and transfer the dessert into the plate or bowl.

How to make Dry Meethi Seviyan on a stovetop?

Heat ghee in a heavy based pan or kadai.
Add broken saviyan.
On a low heat roast.
Until light brown.
Add water, mix.
Mix sugar.
Let the water evaporate.
Add cardamom, saffron and nuts.

Tips

Do not roast saviyan on high heat, they might burn and taste bitter. Even if the vermicelli seems dry when adding the boiling water, still hold off adding too much as the sugar will release its own moisture in the later step.