Meethi Seviyan is a South Asian sweet dish made simply with vermicelli roasted in ghee, sugar and water. It’s delicately flavoured with cardamom powder and saffron, making it perfect for special occasions and religious festivals. It is easy to make, with only a few recipe steps and around 10 minutes of cooking time.
Note: This post was originally published in November 2012. It has since been updated with fresh photos and new content.
Here at JCO, we’re big fans of easy yet elegant Indian desserts and this sweet vermicelli ticks all the boxes. It’s made with few ingredients and takes very little time to make. I’ve counted 10 minutes on the clock, which for an Indian dessert, is pretty amazing!
The general recipe of seviyan remains pretty similar throughout India and Pakistan. Vermicelli (super thin wheat noodles) are toasted until golden brown in a little ghee. Boiling water is added to cook the noodles, then goes in the sugar to sweeten. Most common flavourings are cardamom powder, saffron and nuts.
It’s the dry version of seviyan kheer which is made with milk.
As we’re Gujarati, we call this meethi sev.
Ingredients Highlights
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
- Sev or Vermicelli – most supermarkets will stock vermicelli, also known as nylon vermicelli. These are super thin noodles or pasta and made with wheat flour. You can easily buy pre-roasted vermicelli for ease and simply sauté a minute in ghee before going to the next step.
- Ghee – you can make homemade ghee from butter or use 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. This helps the vermicelli quickly absorb the water, cook fast and keeps the noodles separate.
- Ground Cardamom – cardamom powder gives a wonderful flavour to Indian sweets and is common in most recipes.
- Mixed nuts slivers – I have used pistachios and almonds.
- Saffron – enhances the aroma and taste of the dessert.
Step by step method & useful tips
Since I’ve been making this dish, I’ve picked up plenty of tips to get the best texture and taste. For best results, the meethi sev should have well cooked but separate strands. It shouldn’t be clumpy and have a deep golden colour.
Included in the method below are my tips to getting this dish right on your first try!
First start by preparing the vermicelli – I like to break it into smaller pieces because it’s much easier to handle when roasting in pan. Aim for small pieces approximately 2 inches long.
Heat a heavy bottomed pan on medium heat and add the ghee. Once you’ve turned the heat low, add the vermicelli pieces in and sauté gently.
It’s important to allow the sev to roast low and slow so it gradually turns golden brown. If you wack the heat on high, the sev will burn preventing it from cooking properly and will also taste bitter. This step will probably take around 5 minutes but could be less or more depending on the vermicelli you use and the pan you use.
Gradually pour in boiling water until it just absorbs. Refrain from adding too much water as the sugar will also release it’s own moisture.
Once the water has absorbed, add the sugar. You will see the mixture loosens again but will dry up. The strands of the seviyan should be loose and not clumping together.
Sprinkle over cardamom, saffron and the nuts and serve. Meethi seviyan can be served warm or at room temperature.
Storage
Dry seviyan can keep for up to 4 days in the fridge. It’s best stored in an airtight container. You can also freeze seviyan for 2 weeks. Allow to thaw at room temperature before serving.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Meethi Seviyan (Sweet Vermicelli)
Ingredients
- 100 gram vermicelli
- 80 gram sugar
- 200 millilitre water boiling
- 2-3 tablespoon ghee
- ½ teaspoon cardamom powder
- small pinch saffron
- 2 tablespoon almonds chopped
- 1 tablespoon pistachio nuts
- 1 tablespoon edible rose petals optional
Instructions
- Heat 2-3 tablespoon ghee in a heavy bottom pan on medium flame. Add broken 100 gram vermicelli and fry/roast continuously until light brown and fragrant. Keep flame low all the time.
- Add the 200 millilitre water and let vermicelli cook.
- When water absorbs, add 80 gram sugar and let it cook until sugar is mixed very well.
- Add 1/2 teaspoon cardamom powder and small pinch saffron , gently mix everything.
- Turn off the heat, serve in a serving bowl and garnish the vermicelli with 2 tablespoon almonds , 1 tablespoon pistachio nuts and 1 tablespoon edible rose petals .
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Meethi Seviyan (Sweet Vermicelli)
Ingredients
- 100 gram vermicelli
- 80 gram sugar
- 200 millilitre water boiling
- 2-3 tablespoon ghee
- ½ teaspoon cardamom powder
- small pinch saffron
- 2 tablespoon almonds chopped
- 1 tablespoon pistachio nuts
- 1 tablespoon edible rose petals optional
Instructions
- Heat 2-3 tablespoon ghee in a heavy bottom pan on medium flame. Add broken 100 gram vermicelli and fry/roast continuously until light brown and fragrant. Keep flame low all the time.
- Add the 200 millilitre water and let vermicelli cook.
- When water absorbs, add 80 gram sugar and let it cook until sugar is mixed very well.
- Add 1/2 teaspoon cardamom powder and small pinch saffron , gently mix everything.
- Turn off the heat, serve in a serving bowl and garnish the vermicelli with 2 tablespoon almonds , 1 tablespoon pistachio nuts and 1 tablespoon edible rose petals .
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
My red chilli and coriander parathas are for when you want something simple, fiery, and full of flavour. Fresh red chillies, coriander, garlic, and cumin are crushed into a fragrant paste and kneaded straight into whole wheat flour. They’re quick to make, incredibly aromatic, and perfect for spice lovers who like their breakfast or brunch with a bit of heat.
Note – this post was originally created and posted on 5th February 201 2, since updated with new content and pictures, the recipe remains the same.
We love playing around with paratha flavours at home. From moong dal matar paratha to earthy palak matar paneer paratha , they’re such an easy way to add variety to breakfasts and lunches.
I love serving these spicy parathas in a few different ways:
- With a hot cup of masala chai – My favourite way to enjoy them, especially for breakfast or an afternoon snack.
- With keri nu chundo (sweet mango pickle) – The sweet, tangy mango chutney balances the spice beautifully and turns this into a proper Gujarati-style meal.
- With yogurt or raita – A simple bowl of plain yogurt or cucumber raita helps cool down the heat and makes these parathas great for lunch or dinner.
- With mild sabji / shaak – This quick and simple Gujarati potato chips nu shaak is mild yet flavourful, complementing the spicy paratha.
You can also add a knob of butter or spread a little ghee on top while hot for extra indulgence.
Storage
These parathas stay fresh for one day at room temperature, store in an airtight container.
You can freeze the dough in a ziplock bag or container, thaw at room temperature before rolling and cooking.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Red Chilli and Coriander Paratha
Ingredients
- 3 cup whole wheat flour
- 10-12 red chillies I used birds eye red chillies
- ½ cup fresh coriander
- 6 cloves garlic
- 3 tablespoon oil
- 3 tablespoon lemon juice
- 2 tablespoon cumin seeds
- 1 teaspoon ajwain
- salt to taste
- oil for shallow frying
Instructions
- Add 10-12 red chillies , 1/2 cup fresh coriander , 6 cloves garlic and 2 tablespoon cumin seeds in a food processor bowl and crush to a coarse paste.
- Take 3 cup whole wheat flour , add the paste, 3 tablespoon oil , 3 tablespoon lemon juice 1 teaspoon ajwain and salt to taste
- Knead a semi-stiff dough using water.
- If you have time, cover the dough with a clean kitchen towel and set it aside for 10-12 minutes.
- Knead the dough again for a minute or so, divide the dough into equal portions and make round balls.
- Roll out each ball using a rolling pin into round/square or triangle with some dry flour and cook on the tava while applying oil .
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
