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.
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.
Table of Contents
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:
How to make Meethi Seviyan
Preparation
1. Firstly, keep all the ingredients ready for the seviyan. Break the seviyan and keep aside.
2. Chop the dry fruits and place aside.
Making Meethi Seviyan
3. Heat a pan and then add 1 tablespoon ghee.
4. Let the ghee melt. Then, add 1 cup broken seviyan.
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.
6. Then, add all the chopped dry fruits and raisins.
7. Stir nicely.
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.
11. Keep stirring the mixture.
12. Add ¼ cup milk powder. If you do not have milk powder, then skip it.
13. Mix again.
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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Meethi Seviyan | Sweet Vermicelli | Dry Seviyan
Ingredients
- 1 tablespoon Ghee (clarified butter)
- 1 cup of broken vermicelli (seviyan)
- 2 cups of milk or 500 ml milk
- ¼ cup sugar or add as per taste
- ½ teaspoon cardamom powder
- ¼ cup milk powder
- 10-12 raisins
- 4 to 5 almonds sliced thinly
- 4 to 5 pistachios sliced thinly
- 4 to 5 cashews sliced thinly
Instructions
preparation for meethi seviyan
- Firstly keep all the ingredients ready for making meethi seviyan. Break the seviyan and keep aside.
- Chop the dry fruits and place aside.
making meethi seviyan
- Heat a pan and then add 1 tbsp ghee.
- Let the ghee melt and then add 1 cup of the broken seviyan.
- On a low to medium flame, with frequent stirring roast the seviyan till they become golden. Since I used pre roasted seviyan, I didn’t have to roast the seviyan much. However, if you use seviyan which is not roasted, then you will need to roast for some more time.
- Add all the chopped dry fruits and raisins. Stir them nicely.
- Lower the flame and pour 2 cups of milk. Instead of milk you can also add water.
- Stir and mix very well. Then continue to stir for 2 to 3 minutes.
- Now add ¼ cup of sugar. Keep stirring the mixture.
- Add ¼ cup of milk powder. If you do not have milk powder, then just skip it. Mix again
- Sprinkle ½ tsp cardamom powder and stir well.
- The mixture will start thickening and the seviyan will also begin to absorb milk. When all the milk has been absorbed, switch off the gas.
- Serve meethi seviyan hot or warm or chilled. You can even garnish with some sliced dry fruits while serving
Notes
- You could double or triple the recipe if you need more quantity.
- Allow the seviyan to absorb the milk and become dry. Otherwise it would taste more like kheer.
- If you like seviyan kheer then add more milk.
- Dry fruits of your choice can be added. If you like it more, adjust quantities accordingly.
- Once the milk is absorbed by the seviyan switch off the gas otherwise the vermicelli would taste dry.
This Meethi Seviyan recipe from the archives was first published in February 2016. It has been updated and republished in March 2024.
Awesome and simple recipe.
Thanks.
After my mum passed away, I went into shock and I have forgotten all the recipes she gave me which was upsetting. But this is the closest to what my mum taught me, very simple yet amazing. Thank you so much. Much love to you.
Hugs and thanks so much. Wish you all the best!
oh yes, another sweet easy dish that i enjoy making by following your instructions step by step !!
thank you for explaining in such a way that even begginers can follow through, easily, thus having instant perfect results !! l o v e
Thanks a lot and best regards to you.
Loved the recipe.
Thanks for the rating and the feedback.
Hi again!
I have said “hi again”, as I had almost completed my email message, but then had to stop; and of course, when I returned to send it, it vanished into thin air!
I was looking for a recipe to make sweet, dry Vermicelli. Your recipe seems easy enough, so I may prepare it over this weekend.
I would like to attempt making Bajri laddoos! Growing up in Mumbai, India, we had relatives settled in the State of Gujarat. Our long departed aunty, used to make these laddoos. It is my understanding, that aunty, and now her daughter, most probably learned to make them from the Gujarati neighbours living alongside.
If anyone has a simple enough recipe, adapted for those who control their diabetes with diet and medication, please forward the recipe to me. Attempting to make them would be a dream come true. After all, one of the very last times I devoured one of these laddoos, was about 40+ years ago.
I am now living in London, UK with my own family. My dear wife, of English origin, from the north of England, really enjoys cooking Indian dishes for me, as well as the usual Sunday, and different foods for the special seasons in the year. All of our family, love travelling down to Bandra West, Mumbai, where many of our extended families reside! And Indian snacks are a must, not to mention the milk rich ice-creams.
So, somebody, please forward the recipe for Bajri laddoos! And if there is an Indian sweet shop, in or near North East London, that have genuine Gujarati sweets, namely, Bajri laddoos, please forward the details to me. Thank you.
Best regards,
Everett Perry
thanks a lot everett. sometimes the message or comment while typing does disappear if we click some other button or link.
bajra ladoos are not difficult to make. i hope you get the diabetic friendly recipe of bajra ladoo soon. had i known a diabetic friendly version, i would have shared it.
Hi Amit,
Welcome to Pune! Your recipe is a lot like the recipe that Parsees use to make their meethi sev , except we make sugar syrup and add it to the sev.
I have never tried making sev with milk, I will this diwali.
Whole wheat sev is easily available in a lot of stores in Pune but the best is of course the Haathi Chaap Sev ( it’s a brand my dadi used and we do too) ; it’s easily available in all the Dorabjee stores.
Wishing you and yours a bright & prosperous Diwali.
Much Love,
Gazal
thank you gazal. i know about haathi chaap sev brand. my mom would also use the same. i will check in dorabjee stores. last couple of times i had checked, it was not there. they said it is out of stock. will try again. thanks for letting me know.
Hey!!!
M big fan of urs!!!
Simply love ur recipes..
Thanks Akansha for your kind words.
Hi Dassana, Just going through your site…instead of milk powder. Can I add almond powder…
Thanks in anticipation
Welcome Monisha. Yes you can add almond powder.
Your recipes are nice & easy to cook.I always follow your ideas and your way of cooking.
Thanks Ziya for your positive feedback.
lastly one can also add grated coconut to the seviyan
puja, thanks for sharing this tip.
Hi Dassana,
Tried making meethi seviyan for Diwali. It tasted good but it had a sticky texture. I used sooji vermicelli to make the seviyah..just wondering what went wrong.
Btw I love your recipes ! They are easy to follow and taste great. Thank you for sharing your amazing recipes! God bless 🙂
sticky texture could be due to the sooji vermicelli. i don’t see any other reason for the sticky texture.
Nice step by step recipe..seviyan reminded my hyderabad days..
thank u..u were in Goa previously na..nw where have u moved..just curious..
welcome meera. from goa to pune.
Hi amit
This seviyan looks different than wht we use for uppam. Are they both same or different. Which brand did u use
pooja, these are different. these are whole wheat seviyan and used to make kheer in north india. you can also make upma with these.
Thank you for the recipe… even I like the sevai kheer a lot.. can you please tell which brand have you used to prepare this dish… ? I am not getting whole wheat sevai in market.
welcome kanchan. this seviyan was already bottled and sent to me by my mom. as i have recently moved to a new place and still getting things and stuff settled. so i do not know which brand it is. usually in supermarkets, you should be able to get whole wheat seviyan.
Thank you for the reply. Will search once more. All the best for your new place organisation ?
welcome kanchan and thanks for your best wishes. i really need one at this moment 🙂