I have thoroughly enjoyed posting a series of vegetarian recipes during the holy month of Ramzan/Ramadan. The holy month comes to a close on Eid Ul-Fitr and I am posting this recipe for Meethi Seviyan that is a traditional dish made on Eid.
There is not much I can say about Meethi Seviyan, except that it is very easy to make and gets done in a jiffy. For me, it is one of those comfort foods that can liven up any day!
Time: 20 Minutes
- Thin Seviyan or Vermiceli – 100 gms
- Sugar – 1 to 1.25 Cup
- Water – 1.25 to 1.5 Cup
- Cashews – 10 to 12
- Almonds – 10 to 12
- Raisins – 20 to 25
- Ghee or Clarified Butter – 3 tbsp
Method to Make Meethi Seviyan
- To make the sugar syrup:
- Boil the water.
- Add the sugar and simmer till the sugar is melted.
- Take off the heat and set aside.
- Chop the cashews and almonds into quarters.
- Break the thin long seviyan in half.
- In a flat-bottomed kadhai or vessel, over a medium flame, heat the ghee.
- Add the seviyan.
- Over medium heat, stir-fry the seviyan till they are well browned.
- Add the chopped cashews, almonds, and raisins.
- Add the sugar syrup.
- Mix well.
- Over medium flame, cook till all the water is absorbed and the seviyan is cooked.
- Enjoy warm or at room temperature.
- I get pre-roasted seviyan or thin vermicelli in Mumbai, so I use just about 1 tbsp of ghee.
- If you are using unroasted, ensure that the seviyan are well-browned otherwise they will become very slippery and soft when cooked in water/milk.
- You want the seviyan to be cooked but the strands to be separate and not stuck to each other.
- You could add rose water, kewra essence, or cardamom powder to the sugar syrup for a lovely flavour and aroma. I toyed with the idea of adding Orange Blossom Water (my latest addiction) but refrained. 🙂
- I have always had a version of Meethe seviyan that does not use milk. However, you could also use milk instead of water to cook the Seviyan.