This Meethi Seviyan is a unique sweet made from whole wheat vermicelli (seviyan), milk, sugar, ghee and dry fruits. It is a dry variant and is also popular as a dessert during Eid. Making this vegetarian dish is absolutely fuss-free. Simply cook the seviyan with the remaining ingredients until tender and thoroughly cooked. Enhance its richness by adding more dried fruits.
More information about this recipe
Whenever I prepare this Meetti Seviyan, I feel a wave of nostalgia as it reminds me of the sweet memories of my mother making it with milk in my childhood. We often serve it as a delightful evening snack, but it also works well as an after-dinner dessert.
In this sweet vermicelli recipe, I chose milk, but you can also boil seviyan in water. I used pre-roasted whole wheat vermicelli and further fried it in ghee to brown evenly. Feel free to add nuts and dried fruits of your choice.
To enhance the taste of Meethi Seviyan, I added milk powder, thus adding richness to the dessert. However, omitting the powdered milk is also an option if preferred.
This dry sweet vermicelli is a quick dessert that is ready in 20 minutes and is perfect for Eid celebrations and other festive occasions. In addition to this recipe, I enjoy several other sweet dishes that feature seviyan, including:
Step-by-step guide
How to Make Mitti Servyan
Prepare
1. First, prepare all the materials for seviyan. Break the sevyan and set aside.
2. Chop the dry fruits and set aside.
Making Methi Seviyan
3. Heat the pan and add 1 tablespoon ghee.
4. Let the ghee melt. Then, add 1 cup of crushed seveyan.
5. Over medium-low heat, stirring constantly, grill the seveyan until golden brown. Since I used pre-baked seveyan, I didn’t need to bake it too much. However, if you use unbaked seviyan, you will need to bake it for some more time.
6. Then add all the chopped dry fruits and raisins.
7. Stir evenly.
8. Turn off the heat and pour in 2 cups of milk. In addition to milk, you can also add water.
9. Stir evenly. Then, continue stirring for 2 to 3 minutes.
10. Now, add 1/4 cup of sugar.
11. Continue to stir the mixture.
12. Add 1/4 cup of milk powder. If you don’t have powdered milk, skip it.
13. Mix again.
14. Sprinkle 1/2 teaspoon cardamom powder and mix well.
15. The mixture will start to thicken and the seviyan will start absorbing the milk. When all the milk has been absorbed, turn off the heat.
16. Meethi Seviyan Eat it hot, warm or cold. You can even garnish with some sliced or sliced dried fruit while serving.
About fans
Seviyan or vermicelli is an extremely thin noodle popular in India as well as other parts of Asia and the Middle East. Other types, some similar to pasta, may be common in the United States, England, Italy, Latin America, and elsewhere.
In India, vermicelli is used in a variety of culinary uses, from savory and savory to sweet, like this Meethi Seviyan.It is also known as semiyan in Hindi and has many other regional names such as semiya (Malayalam and Tamil), sevai (Tamil), seviyun (Sindhi), shavige (Kashgar) Nada), shemai (Bengali), simei (Odia), sev (Gujarati)), shevaya (Marathi), etc.
Vermicelli is also classified according to its ingredients – such as rice flour, wheat flour, etc.One of the most famous savory dishes made with vermicelli is this Semiya Upma There are also spices, lentils, lots of vegetables cooked in water until all is absorbed by the vermicelli.
Another well-loved classic Indian summer drink cum dessert is Faluda, if not available, rice or wheat vermicelli can be used as an alternative to the typical Falooda sev.Other versions of the same include this Mango Falooda, Kesar Pista Falooda and Kulfi Falooda.
Expert Tips
- Since I used pre-baked seveyan, I didn’t need to bake it too much. However, if you are using unbaked seviyan, you will need to bake it for more time until it turns golden brown.
- Let the seveyan absorb the milk and dry out. Otherwise, the dish would taste more like kheer. For a richer consistency, add more milk.
- Once the milk has been absorbed by Sevyan, you can turn off the heat. Otherwise the fans will taste dry.
- You can cook seveyan with water instead of milk.
- If you don’t have milk powder, don’t add it.
- You can add nuts and dried fruits of your choice. You can add more if you like.
- This recipe can be easily scaled up to produce larger batches.
More sweet recipes to try!
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Mitty Sevyan | Sweet Fans | Fuck Sevyan
Meethi seviyan is a dessert made of whole wheat vermicelli, ghee, milk, sugar and dry fruits.
Preparation time 5 minute
cooking time 20 minute
total time 25 minute
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Preparing for Madi Sevyan
Produced by Metti Servyan
Heat the pan and add 1 tablespoon ghee.
Let the ghee melt and then add 1 cup of chopped sevyan.
Grill the seveyan over medium-low heat, stirring frequently, until golden brown. Since I used pre-baked sevjan, I didn’t need to bake the sevjan too much. However, if you use unbaked seviyan, you will need to bake it for some more time.
Add all the chopped dry fruits and raisins. Mix well.
Lower the flame and pour 2 cups of milk. In addition to milk, you can also add water.
Stir and mix well. Then continue stirring for 2 to 3 minutes.
Now add 1/4 cup sugar. Continue to stir the mixture.
Add ¼ cup powdered milk. If you don’t have powdered milk, skip it.Mix again
Sprinkle ½ teaspoon cardamom powder and mix well.
The mixture will begin to thicken and the sevyan will begin to absorb the milk. When all the milk has been absorbed, turn off the gas.
Drink hot, warm or cold.You can even garnish with some sliced dried fruit when serving
- If you need more quantity, you can double or triple the recipe.
- Let the seveyan absorb the milk and dry out. Otherwise it would taste more like kyle.
- If you like seviyan kheer, add more milk.
- Dried fruits of your choice can be added. If you prefer it, adjust the quantity accordingly.
- Once the milk has been absorbed by the seveyan, turn off the gas, otherwise the vermicelli will taste dry.
Meethi Seviyan recipes from the archives were first published in February 2016. Updated and republished in March 2024.
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