Meethi Seviyan Recipe

Ingredients

• 300 g Thin Seviyan (Vermicelli) (crush lightly by hand, do not powder)
• 5 Tbsp Desi Ghee (clarified butter, gives authentic flavor; can substitute with neutral oil)
• 30 g Cashews (roughly 2 tbsp, sliced optional)
• 30 g Almonds (roughly 2 tbsp, sliced optional)
• 15 g Raisins (about 1 tbsp, golden raisins work best)
• 250 g Granulated Sugar (1 cup + 1/4 cup, adjust to taste)
• 420 ml Water (1 cup + 3/4 cup; can substitute with milk for richer texture (not recommended for fluffy result))
• 1 tsp Cardamom Powder (freshly ground for best aroma)
• 1 tsp Kewra Essence (use 2‑3 drops if using concentrated essence)

Instructions

1. Crush Vermicelli

   Place the 300 g thin seviyan in a bowl and gently crush them by hand until they are broken into small pieces but not turned into powder.

   Time: PT5M

2. Fry Nuts and Raisins

   Heat the pan over low flame, add 2 Tbsp ghee, then add cashews and almonds. Fry until they turn light golden, then add raisins and fry for another 30 seconds. Transfer to a plate.

   Time: PT5M

   Temperature: low flame

3. Fry Vermicelli

   In the same pan add another 2‑3 Tbsp ghee, then add the crushed seviyan. Stir‑fry on low flame for 4‑5 minutes until the vermicelli turns a light golden brown.

   Time: PT5M

   Temperature: low flame

4. Add Sugar

   Sprinkle 250 g (1 cup + ¼ cup) granulated sugar over the fried vermicelli and mix well so the sugar coats the strands.

   Time: PT2M

   Temperature: low flame

5. Add Water and Simmer

   Pour 420 ml (1 cup + ¾ cup) water into the pan, stir, then cover and let it simmer on low flame for 3‑4 minutes.

   Time: PT4M

   Temperature: low flame

6. Cook Until Dry

   Uncover the pan and stir continuously for 2‑3 minutes until all the water is absorbed and the mixture looks dry.

   Time: PT3M

   Temperature: low flame

7. Flavor with Cardamom and Kewra

   Add 1 tsp ground cardamom and 1 tsp kewra essence (or 2‑3 drops of concentrated essence). Mix thoroughly.

   Time: PT1M

8. Garnish with Fried Nuts

   Add the fried cashews, almonds, and raisins back into the pan. Toss gently to distribute evenly.

   Time: PT2M

9. Set the Seviyan

   Cover the pan, turn off the heat, and let the seviyan rest for 10 minutes so it sets and becomes fluffy.

   Time: PT10M

10. Fluff and Serve

    Using a fork or tongs, gently fluff the seviyan, transfer to a serving dish, and enjoy warm or at room temperature.

    Time: PT1M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

45 g

Fat

8 g

Fiber

2 g