Meethi Seviyan Recipe | Pakistani Sweet Vermicelli
The Seviyan is one of the signature desserts in South Asia, occasionally served on the Eid-Ul-Fitr. This vermicelli pudding is considered the epitome of indulgence desserts in Pakistan and India. It’s easy to make, takes just 15 minutes, and requires no advanced culinary skills.
I was raised in Pakistan, and here, the Seviyan is considered a special dessert often served on occasions, invitations, Eid, ceremonies, and dawts, etc. On every Eid day, a sweet and pleasant smell of Seviyan wafts in the kitchen that we serve in front of our guests.
The thing is ease and perfection, and this vermicelli pudding is a no-fuss dessert you can make in just 15 minutes; this is why it’s so close to my heart. Honestly, I stay away from time-consuming or high-effort desserts because I’m a lazy lady– I indulge in many other home chores.
Nonetheless, meethi Seviyan is the ultimate treat that all my pals adore. The authentic taste of cardamom, the sprinkle of dried fruits and dates, and the fragrance of kewra essence make this dessert an absolute delight after dinner.
Why Will This Dessert Win Your Heart?
- Aromatic & Pleasant Dessert: Like Zarda, the Seviyan has a pleasant aroma because of cardamom and kewra. I often add Saffron and rose water to make it more pleasant, but currently, I’m run out of both these ingredients.
- Comfortable Taste: One bite of this vermicelli pudding satisfies your palates. Because this dessert has a balanced sweetness, the natural flavours of cardamom, milk, kewra, and pistachio make it a soul-soothing delight.
- Easy To Make: This a truly dump-and-go recipe that you can craft in just a few minutes. Also, it required minimal ingredients; mostly, we used dry fruits to craft this dessert.
Seviyan Vs Sheer Khurma?
If you were raised in India or Pakistan, you might have noticed a few individuals named Seviyan ‘Sheer’ Khurma. Did you notice it?
Hah! My aunt often called this recipe a Sheer Khurma, and we always debated on this topic.
However, after researching, I’ve found that these Seviyan and Sheer Khurma are same South Asian desserts made with vermicelli. But the difference comes in ingredients. The Seviyan is simple vermicelli pudding, whereas for Sheer Khurma, we add a lot of dry fruit line dates, nuts, pistachio, cashew, and saffron.
But in a nutshell, the taste of both Seviyan and Sheer Khurma is the same, so you don’t need to quarrel with your mate in this debate.
Ingredients
- Milk: I used dairy milk for the recipe, but if you’re living a dairy free life, you can opt for almond milk, cashew milk, or simply coconut milk.
- Vermicelli (Seviyen): There are numerous types of pasta out there, and vermicelli is one of them. It’s a traditional pasta that is specifically made for this Seviyan recipe. You can easily catch it from any utility store. It’s available in every grocery shop or general store in South Asia.
- Oil/Ghee: Based on your preference, you can opt for ghee or oil. I personally prefer to use ghee because it brings an umami flavour and scent.
- Cardamoms: This is one of the important ingredients for today’s recipe. It spreads a pleasant aroma and makes the recipe so much appetizing.
- Sugar: For any dessert, sugar is a must-have; now it’s up to you whether you’re using brown or white sugar. I’m using white sugar for this Seviyan recipe.
- Almonds & Dry Grapes: You can use any type of dry fruit based on your preference. I’m going with almonds and dry grapes. Make sure to use the minced almonds for a more detailed texture. Dates, cashews, and pistachio are some notable ingredients that people often use in the recipe, but for now, I’m using these three.
- Kewra: For a deep and robust scent, use the Kewra essence. Alternatively, you can opt for rose water or Saffron; all these ingredients bring a charming aroma to the Seviyan.
Instructions:
- Roasting Cardamom: First, heat the ghee in a pan and add cardamom. You don’t need to remove the zest of cardamom; just throw them along with the zest. Roast the cardamom for one minute on a low flame.
- Add The Seviyan: It’s time to include our main ingredient, the vermicelli (Seviyan). Thoroughly blend them with oil, and then add sugar. At this point, you’ll want to add a splash of water to keep the vermicelli from sticking to the bottom of the pan. Keep stirring it for one 2 minutes on medium heat.
- Add Dry Grapes: Few folks prefer to use dry fruits at the final stage for garnishing. But I like to roast the dry fruits at the initial stage. I’m only adding dry grapes; later, I will sprinkle the minced almonds on the final dish.
- Simmer Milk: Next, add the milk, stir it well, and let it simmer for 2 minutes. At this stage, the Seviyan starts to decompose and become soft. Take a pause, and add a drop of kewra to infuse a pleasant smell. You can also use rose water instead of it. After that again simmer it for two more minutes.
- Garnishing: Finally sprinkle the almonds on the final dish. You can also garnish with other dry fruits or saffron.
What Other Dry Fruits Can I Use For Seviyan?
The Seviyan recipe is so versatile, you can amp up the ingredients according to your preference. The more dry fruits, the more beautiful the dish’s appearance will be. In fact, if you’re making it on your anniversary or for your loved one, I suggest adding more dry fruits to give it a Shahi-type look.
Here are some of the dry fruits that you can use to elevate the appeal of Seviyan dessert.
- Cashews
- Walnuts
- Dates
- Pistachios
- Almonds
- Candied fruits (Ashrafiyan)
- Peanuts
Always use these dry fruits at the end of the recipe or while garnishing the final dish. Even though some of the above-mentioned ingredients don’t add additional flavors, these heal the vermicelli pudding’s texture and appeal.
Other Tips To Improve The Recipe
- Always simmer the Seviyan on a lower flame because, in this way, sweet nodes spread entirely and make this dessert perfect. The more you stir throughout the processor the more sweetener it will get.
- Dairy cream can make this dessert more tasteful and comfortable. I prefer store-bought dairy cream; it thickens the dessert and makes it subtle.
- I’ve seen many other online recipes that boil the milk and then add seviyan to it. But to get the nutty flavour, first toast the vermicelli in the ghee until golden brown.
- Avoid using too much milk; it can dilute the flavors of ingredients and reduce the sweetness. I like thicker pudding; that’s why I use more vermicelli and less milk, but you can also do the reverse of it; the only thing you have to keep noticing is to increase the amount of sweetening agents.
FAQs
How To Serve Seviyan?
First, refrigerate it for 30 minutes before serving because people love to eat cold seviyan. This recipe can be served with any of your main dishes, like chicken korma or any beef recipe. Or on winter days, it’s the best treat to eat with evening tea.
Meethi Seviyan Recipe
Ingredients
- 2 tbsp Ghee
- 50 g Vermicelli
- 2 Cup Milk
- 4 tbsp Sugar (adjustable)
- 1 tbsp Dry grapes
- 5 – 7 Almonds
- ⅓ tbsp Kewra
Instructions
- Heat ghee in a pan; add cardamom. Roast for one minute on low flame.
- Blend vermicelli with ghee and add sugar. A splash of water prevents sticking. Stir for 2 minutes on low flame.
- Then add dry grapes to enhance the flavour. After that, add the milk and simmer it for 2 minutes.
- Add kewra or rose water for fragrance, and simmer for two more minutes.
- Sprinkle almonds on top. Optionally add other dry fruits or saffron for garnish. Now, leave it in the fridge for a while to cool down. Enjoy!
