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!

Also try my recipes for Sheer Khurma, Meethe Chawal | Zarda Pulao and Semiya Kheer.

Recipe for Meethi Seviyan

Serves: 4

Time: 20 Minutes

Ingredients

1. Thin Seviyan or Vermiceli – 100 gms
2. Sugar – 1 to 1.25 Cup
3. Water – 1.25 to 1.5 Cup
4. Cashews – 10 to 12
5. Almonds – 10 to 12
6. Raisins – 20 to 25
7. Ghee or Clarified Butter – 3 tbsp

Method to Make Meethi Seviyan

1. To make the sugar syrup:
   1. Boil the water.
   2. Add the sugar and simmer till the sugar is melted.
   3. Take off the heat and set aside.
2. Chop the cashews and almonds into quarters.
3. Break the thin long seviyan in half.
4. In a flat-bottomed kadhai or vessel, over a medium flame, heat the ghee.
5. Add the seviyan.
6. Over medium heat, stir-fry the seviyan till they are well browned.
7. Add the chopped cashews, almonds, and raisins.
8. Add the sugar syrup.
9. Mix well.
10. Over medium flame, cook till all the water is absorbed and the seviyan is cooked.
11. Enjoy warm or at room temperature.

Tips

• 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.