Seviyan, Semiya, or Meethi Sev is a rich, creamy dessert/pudding made out of vermicelli. It is super easy, very quick, and quite versatile Indian dessert that is called by different names in different regions of the country. It can be made with many variations – with or without milk, semi-liquid or dry.
This vermicelli dessert is called Meethi Sev in Gujarat, and made a bit on the drier side, using either water or milk. It is called Seviyan in Hindi or Urdu, and is popularly eaten during Eid festival. This pudding is called Semiya Payasam in Southern part of India, and over there it’s made using either jaggery or sugar. It is also called Sevai or Vermicelli kheer in various parts of India. It is called Sheer Khurma when dates are added to this dessert.
It is a dessert that doesn’t need much of ghee or butter, can be made even skipping all of the milk products.
I concocted this recipe during Diwali last year when making Meethi Sev for Dhanteras. Generally, Meethi sev is on the drier side, but since I had a lot of milk products on hand due to the Diwali festivities, I thought of making a slightly different version than we normally do. This was the first time I was making Meethi sev, and the result of adding various different ingredients which we generally wouldn’t in a Meethi sev, turned out to be quite delicious.
Meethi Sev | Seviyan | Vermicelli Pudding
- 2 tablespoons Ghee / Clarified butter
- 3 oz. Vermicelli use wheat vermicelli
- 3 cups Milk
- 1/4 – 1/2 cup Sugar
- 4 tablespoons Khoya / Mawa grated
- 1/4 cup Condensed milk
- 1/4 cup Heavy cream
- a pinch Saffron
- 1/4 teaspoon Green cardamom seeds powdered
- 1 tablespoon Almonds chopped
- 1 tablespoon Pistachios chopped
- 4 drops Rose water
- 1 teaspoon Dried rose petals
- 1/4 leaf Edible gold or silver foil optional
- Heat ghee in a thick bottomed pan. Add the broken wheat vermicelli and dry roast until golden brown. This will take about 4 minutes on low to medium heat.
- Add milk in the same pan and bring it to a boil. Keep stirring every few minutes. Once it comes to a boil, add sugar.
- Add a pinch of saffron, grated khoya/mawa, condensed milk, heavy cream, half of chopped almonds and pistachios, half of the cardamom powder and keep stirring. The mixture will start thickening at this time. Keep cooking for about 7 to 8 minutes, stirring it every few minutes. Add the rose water. At this time, check for the sweetness. If needed, you can add more sugar and mix it until dissolved.
Depending upon how thick you want you may either cook it further or turn off the heat. Do note that once it cools down, it may thicken slightly. If you think the mixture has thickened beyond what you needed, you can always add milk and cook it for a few minutes.
- Once the mixture is of desired consistency, turn off the heat. You can serve it warm or chilled. Whichever way you are serving, serve it in bowls and garnish it with the remaining nuts, rose petals, cardamom, and top it with edible gold or silver foil. Enjoy!
- You can completely skip the milk and milk products and make it using water.
- There are various different versions of this vermicelli dessert – you can make it with bit liquid or you can make it without excess liquid
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