Why Meethi Seviyan is such a popular dish
Quick and Easy to Prepare:
Meethi Seviyan is a quick and easy dessert to prepare, making it perfect for busy days or last-minute sweet cravings. With just a few simple ingredients and minimal preparation time, you can whip up a delicious batch of Meethi Seviyan in no time.
Versatile Dessert Option:
Meethi Seviyan can be served as a dessert or as a sweet snack at any time of the day. Whether enjoyed warm or at room temperature, Meethi Seviyan is a versatile dessert option that’s suitable for any occasion or celebration.
Customizable Ingredients:
You can easily customise Meethi Seviyan to suit your taste preferences and dietary restrictions. Add your favorite dry fruits such as almonds, cashews, or raisins, or experiment with different flavors and spices to create your unique variation of this classic dessert.
Other Variations of Indian Desserts:
Malpua: Malpua, or sometimes shortened to pua, is a sweetened breakfast served with morning tea or as a snack with afternoon tea or as a dessert.
Kesar Peda: Kesar Peda is a classic sweet made for festive occasions. They are delicious and made with very few ingredients, milk and sugar, flavored with cardamom and saffron. It is an easy recipe to make.
Falooda: Falooda is best described as a dessert beverage which is really corn vermicelli. This is a delicious combination of layered Falooda with milk, sweet basil and vanilla ice-cream.
Seviyan Kheer: Seviyan is a delicious and an easy recipe to make. Basic seviyan is made with milk, seviyan and sugar, and then flavored with cardamom.
Tips for Making Perfect Meethi Seviyan (Sweet Vermicelli):
Roast the Vermicelli Well: Roast the vermicelli in ghee until it turns golden brown and fragrant. Properly roasting the vermicelli adds depth of flavor and ensures that it cooks evenly and absorbs the sugar syrup well. Use Saffron and Cardamom: Use saffron and cardamom generously to flavor the Meethi Seviyan. Saffron adds a rich golden color and a subtle floral aroma, while cardamom adds a warm and aromatic flavor that compliments the sweetness of the dessert. Soak the Dry Fruits: Soak the dry fruits such as almonds, cashews, and raisins in warm water for 15-20 minutes before adding them to the Meethi Seviyan. This helps to soften the dry fruits and enhances their texture and flavor in the dessert. Adjust Sweetness: Taste the Meethi Seviyan before serving and adjust the sweetness level according to your taste preferences. Add more sugar or condensed milk if you prefer a sweeter dessert, or reduce the amount of sugar for a less sweet option.
Can I make Meethi Seviyan ahead of time?
Yes, Meethi Seviyan can be made ahead of time and stored in the refrigerator for up to 2-3 days. Reheat the Meethi Seviyan gently on the stovetop or in the microwave before serving, adding a splash of milk if needed to restore the moisture.
Can I freeze Meethi Seviyan?
No, it is recommended that Meethi Seviyan is made fresh and enjoyed in its freshness or else when frozen it loses its texture, flavour and quality.
Is Meethi Seviyan vegan-friendly?
Traditional Meethi Seviyan is made with ghee (clarified butter), which is not vegan. However, you can make a vegan version of Meethi Seviyan by using plant-based ghee or oil instead of dairy ghee.
Can I use whole wheat vermicelli for Meethi Seviyan?
Yes, you can use whole wheat vermicelli for Meethi Seviyan for a healthier option. Whole wheat vermicelli provides additional fibre and nutrients compared to regular vermicelli and adds a nutty flavor to the dessert.
Meethi Seviyan is a delicious Indian dessert that’s perfect for celebrating special occasions or satisfying your sweet cravings. Meethi Seviyan is sure to become a favorite dessert in your household.
Is the Vermicelli supposed to be sort of crunchy or soft?
Hi Manjula, Thank you for this loverly recipe. Can this ne prepared in advance? How long will the seviyan stay soft and fresh?
Radhika, you can prepare them few days in advance, serve the seviyan warm while heating sprinkle little water.
Great
It is not clear, if u r using crystal sugar or boora (cane sugar) and please confirm that cardamoms (as in image, or is it all pistachio) are green and not big-black ones.
Nidhi, I am using fine sugar not boora, i have used crushed green cardamom to flavor and almonds and pistachios for garnishing.
Thanks im goin to try this recipe out today
Just tried this….Delicious and tasty… Thank you for such a nice recipe…
Just tried this recipe-…came out just like Eid ki seviyaan I had at a friend’s house once- absolutely delicious and so easy!!! Can’t thank you enough for such amazing recipes, Manjula Ji!
gud recepies
snacks
Mam I Want to learn many more dishes
Password
Remember Me
