Meethi Seviyan also known as Sweet Vermicelli is a must at any festival at our place. It is a delicious Indian recipe served as a desert. This is popular dish at my home can be served as a sweet after lunch or dinner, no need to be wait for any festival. This is quick sweet recipe and quite rich desert. This is dry version of meethi seviyan, you can add milk in replace of water, me and my husband liked without milk one.
It is just as delicious as it is easy to make. They taste so delectable that you’ll fall in love with this dessert. In this recipe, I have used roasted thin seviyan/vermicelli for the pudding, plus I fried it again just to ensure even browning, which gives it a nice aroma, golden color and its signature taste.
You can make end number of deserts like Motichoor Ladoo, spongy Rasgulla, Besan ladoo, sooji halwa, feniyan kheer and many more...
Let's start making of meethi seviyan recipe with step by step process..
Ingredients :
Vermicelli / Seviyan - 1 cup
Sugar - 3/4 cup or adjust according to your taste
Water - 2 cup
Desi Ghee for frying - 2 tbsp
Raisins - 10-15 (wash and drained)
Chopped Almonds - 1 tbsp
Preparation Method :
1. Melt the desi ghee in a heavy bottom pan over medium heat. Add vermicelli and stir fry until golden brown this should take about 3-4 minutes.
2. Side by side - Make a Sugar Syrup by adding sugar and water and bringing it to boil on high flame until the sugar is completely melted.
3. Add the sugar syrup in a roasted vermicelli constantly stirring slowly see that no lumps are formed.
4. Add the soaked raisins and chopped almonds and keep stirring for a minutes in a medium flame. Keep on stirring often till the whole mixture starts thickening and starts to leave the edge of the kadai or pan.
6. Switch off the flame. Your Meethi Seviyan is ready.
7. Serve Meethi Seviyan warm, hot or cold....
Enjoy and Happy Cooking :)
