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Meethi Seviyan / Sweet Vermicelli

Meethi Seviyan / Sweet Vermicelli

Meethi Seviyan

Seviyan in English known as Vermicelli they are like thin spaghetti and used many different ways, making sweet and savory dishes. Meethi Seviyan is a delicious and quick dessert. This is made for many festive occasions, also can be served for breakfast.
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Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Dessert
Cuisine Indian
Servings 4 people


  • 1 cup seviyan/vermicelli broken in small pieces
  • 2 tbsp unsalted butter or ghee
  • 1-3/4 cups water
  • pinch salt
  • 3/4 cup sugar
  • 2 tbsp sliced almonds and pistachios
  • 4 cardamoms shelled and crushed
  • Few strings of saffron


  • Melt the butter in a heavy bottom pan over medium heat. Add vermicelli and stir fry until golden brown this should take about 3-4 minutes.
  • Add water and salt. Increase the heat to medium high and bring it to boil. After watering is boiling reduce the heat to low medium and cover the pan
  • Cook till vermicelli’s are soft and the water is absorbed but not dry. If vermicelli gets dry it will become hard after adding sugar, add 1-2 spoons of water before adding the sugar.
  • Add sugar, raisins, cardamoms, crushed saffron, almonds and pistachios (save some almonds and pistachios for garnishing). Mix it well and cook for 3-4 minutes over medium heat. Turn off the heat, cover the pan and let it sit for at least 10 minutes before serving.
  • Serve Meethi Seviyan warm, garnish with pistachios and almonds.
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12 thoughts on “Meethi Seviyan / Sweet Vermicelli

  1. Hi Manjula,
    Thank you for this loverly recipe. Can this ne prepared in advance? How long will the seviyan stay soft and fresh?

  2. It is not clear, if u r using crystal sugar or boora (cane sugar) and please confirm that cardamoms (as in image, or is it all pistachio) are green and not big-black ones.

  3. Just tried this recipe-…came out just like Eid ki seviyaan I had at a friend’s house once- absolutely delicious and so easy!!! Can’t thank you enough for such amazing recipes, Manjula Ji!

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