Seviyan Ka Meetha

Seviyan Ka Meetha is an another lip-smacking dessert with fine vermicelli as the main ingredient. A drier version of Sheer Qurma, the delectable traditional sweet dish without which no Eid is complete for Hyderabadis. Infact I can easily say that Seviyan ka Meetha is much more enjoyed than Sheer Qurma in my house.

In Hyderabad, there are shops that even sell special hand made vermicelli or semia or seviyan or sewayya. These can be found in shops much more easily during the month of Ramadan. I have to make do with whatever brand of vermicelli I can get from shops here. Usually my MIL gets many packets of vermicelli during her visits to our place from Saudi Arabia as she is well aware of the fact of our love for this dessert. So as the supply for vermicelli has recently been restocked in my pantry, these days I have been preparing it very often.

This dessert is good for those moments when you have unexpected guests, as it is super quick to whip up and is a dessert most loved and enjoyed, one of my favorites. I am sure your guests will be impressed too inshallah.

Seviyan Ka Meetha – Vermicelli Dessert
Serves: 6

Ingredients:

Ghee – 1/2 tsp
Canola oil – 3 tbsp
Dry fruits and Nuts – any, your choice; I added: almonds, pistachios, raisins – about 1/3 cup
Fine Vermicelli/Seviyan – 200 gms
Milk – 2 cups
Cardamom powder – 1/2 tsp
Granulated Sugar – 1 cup (add more 1/4 cup if you have a sweet tooth)

Method:

1. Gently crush the seviyan into pieces about 2 inch long (that is not too fine) with your hands while still in the packaging.
2. In a wide saucepan at medium heat add ghee+oil and and as soon as it warm, add the dry fruits and nuts. Fry them all together for a minute and remove into a cup. Keep aside.
3. In the remaining oil+ghee, add the crushed seviyan and roast in the oil while stirring continously until the seviyan are a chestnut color. Now add the milk and cardamom powder and let it cook for 2-4 minutes. As the seviyan absorb the milk, add the sugar. Once sugar melts, add the fried dry fruits and nuts and mix the seviyan gently. Cook for 2-4 minutes and remove from heat. Let cool to room temperature. Once cool, chill in the refrigerator. Serve.

Sending this dessert to the #IndianFoodPalooza event going on at Indian Simmer.

Welcome to my Etsy Shop:

As you all might have noticed, I have very recently embarked on a new venture to quench my thirst for sewing crafts. Please click on the logo below to visit my online shop:

I have named my online Etsy shop “Omee’s Boutique”. It is still very new and inshallah I plan to make more items as my little baby will allow me to. Please visit my online etsy shop and and I hope you will support my endeavor.

JazakAllah Khair.

Luv,
Mona

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  1. Pingback: Puzzle Pieces of Bakri Eid 1433/2012 | Breakfast Table

  2. Assalamualikum Mona ….I have a query since long…but thought to ask you after I saw the Lagan ka murg recipe….I have the same Lagan in two different sizes….I always make my biryani marination in that ..I was wondering can I dum my biryani in an oven in this Lagan ….please answer this for me…if yes at what temp for how long do you think I should keep it ….JazakAllah qair :) …..love your website made aloo methi gosht yesterday hubby loved it :))) thanx

    WaAlaiKumAsSalaam Rida, you can use the lagan to make biryani on dum in the oven. You should follow the same time instructions, but please do keep a check, as the size of the oven and the heat varies.

  3. Hi Mona,

    Thanks for stopping by on my blog. Trust you are doing good and congratulations on your newborn! I checked your store and its lovely.

    I love any sweet dish with Seviya, simply yummy!

  4. You are so talented mashAllah!! Am a big fan of your website and now impressed by your sewing skills. Very inspiring to see another mom doing so many amazing things.

  5. Hi Mona,are these roasted seviyan ? Or normal seviyan ….and I want to ask which brand is nice for sheer karma and this meetha. I live in Chicago.pls lemmi know…InshaAllah will try your recipe:) thanx

    Rida, these are plain seviyan which I have roasted in ghee and oil. You can even buy roasted seviyan for this dessert. I use any Indian or Pakistani brands that I can get my hands on.