Seviyon 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


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)


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.


Khare Seviyan

It has been snowing very hard here in Toronto since a few days. Everyday I get up, and draw the curtains only to see thick layers of snow on roofs, ground and everywhere. Even now it is still snowing.


Magical, amazing wonder, but still a pain as it needs shoveling everyday, makes walking and driving on the slippery roads difficult and dangerous, and the unbearable chilly winds. I am wishing that the sun comes out as soon as possible and I get to see color everywhere soon inshallah. In the meantime, keep warm everyone.

Capellini pasta rolls

I love to prepare khare seviyan, or sometimes a simple tomato and leftover chicken + oats soup for breakfasts as a change to the very usual parathas, idli, egg sandwiches or cereals. As the name suggests khare seviyan are savory thin vermicelli noodles cooked in a tomato based sauce. Easy to prepare, simple yet filling. You can prepare it totally vegetarian or add leftover prepared qimah or shredded chicken or lamb meat or even paneer if you wish. Other than enjoying it as a quick breakfast, I also sometimes prepare it as a snack or even as a packed lunch.

Khare Seviyan – Savory Breakfast Noodles
Serves – 5


Canola oil – 2 tsp
Mustard seeds – 1 tsp
Nigella seeds – 1/2 tsp
Ginger garlic paste – 2 tsp
Green chillies – 4, finely chopped
Bell Pepper – 1, cut into thin strips (I used green bell pepper)
Tomatoes – 4, large, red and ripe, finely chopped
Leftover qimah or shredded chicken or lamb meat or paneer – 1 cup (optional)
Red chilli powder – 2 tsp
Salt – 2 tsp
Turmeric powder – 1/4 tsp
Water – 4 cups
Capellini pasta rolls – around 300 gms, broken into small pieces (or any semolina vermicelli noodles)

Khare Seviyan – Savory Breakfast Noodles


In a large pan at medium high heat, pour oil and as soon as it warms up add mustard seeds and nigella seeds. As the begin to crackle, add the ginger garlic paste and fry for a minute. Add green chillies, turmeric powder and bell pepper. Fry them for about 2 minutes. Add tomatoes, leftover qimah or shredded chicken or lamb meat or paneer, salt and red chilli powder. Mix well and let cook covered until the tomatoes are soft. Add water and cover. Let it come to a boil. Once boiling, add the broken pasta and mix well. Let it come to a boil. Once boiling, lower the heat to medium low and let cook until the pasta has absorbed all water. Serve immediately along with boiled eggs if you wish.

My blogger buddy Tamanna has recently announced an event she is hosting on her blog – ‘Winter Comfort Foods‘~ Classic home cooked meals that make you want to come home and whip up that favorite meal you learnt from your grandmother that gives solace when you are feeling low and uplift your moods. Especially good during this harsh winter season. So do drop by her blog to go through the details and join in the fun.
Khare Seviyan is my contribution to the event she is hosting.


Sheer Qurma

We celebrated Eid-Ul-Fitr, our festival after the month of fasting 3 days ago. On Eid I had prepared Chicken Biryani, Sheer Qurma and Cholay.

Sheer Qurma is a meetha/dessert prepared using roasted fine Vermicelli Noodles, or Seviyan cooked in milk with some fried dried nuts and sprinkled with saffron and nutmeg, cardamom powders to enhance the savory flavour of the dessert.


It is traditionally served after the Eid prayers to the entire household and also to all the guests who arrive to greet you on Eid, and is served hot along with other snacks, I usually serve spicy Cholay along. Some people like this dessert rich and slightly thick in consistency and some people like it a bit thin in consistency with less seviyan and more of milk. To make it rich, you can add khoa to it, or add a bit of condensed milk. I and my family prefer the latter kind. If you like it thick, you can cook the Sheer Qurma a bit more on medium heat till you get your desired consistency.

Sheer Qurma – Vemilcelli Cooked in Fragrant Milk

Serves: 4


*Fine* Vermicelli noodles/Seviyan – 3/4 cup
Ghee/Oil – 2 tbsp
Almonds – 1 tbsp, deskined and thinly sliced
Pistachio – 1 tbsp, halved
Chironji nuts – 1 tbsp, soaked in water for 15-30 minutes and skinned
Melon seeds – 1 tbsp, shelled
Dates – 5 dates, halved and stoned
Saffron strands/Zafraan – 1/2 tsp
Raisins/Kishmish -1 tbsp
Milk – 5 1/2 cups
Nutmeg powder – 1/4 tsp
Green cardamom/Elaichi powder – 1/4 tsp
Green Cardamom/Elaichi – 1, whole
Sugar – 4 to 5 tbsp


1. Soak the saffron and the halved and deseeded dates in 1/2 cup warm milk. Cover and keep aside.
2. Pour milk into a large pan. Throw the skin of the whole cardamom and add the seeds to the milk. Boil milk in the pan at high heat with sugar and green cardamom powder, nutmeg powder until it is reduced by one-fourth.
3. In a heavy bottomed pan at medium low heat add ghee/oil and stir-fry the raisins, almonds, chironji, pistachio and melon seeds separately for just a few seconds until golden and remove using a slotted spoon into a small cup and keep aside. In the same oil/ghee roast the vermicelli noodles stirring them until they are a just few shades dark. Pour the reduced milk into it and let it come to a boil once. Add the dates and the saffron with the milk in which they have been soaking. Cover and let it cook for 2-3 minutes. By now the noodles must have become very soft. Remove from heat. It can be served hot or cold.

Note-Make Ahead:You can roast the vermicelli and store in the refrigerator for more than a week, a make ahead for this dish. If you prepare the whole thing and store it in the refrigrerator it will become a thick paste in consistency as the days pass. You can also fry the nuts and store in the refrigerator a day before to prepare this sweet savory instantly when your guests arrive, as you will just have to cook it all in milk and serve.