- Submitted by Dahlia on 8th Jul 2015
(Mithi Seviyan, Sweet Vermicelli Desert, Vermicilli Kesari)
Meethi Seviyan is a popular recipe made in northern India during festivals like Ramadan, Eid etc. It is very quick and easy to make. In South India, it is known as semiya kesari and is less popular. The vermicelli is dry roasted, cooked in milk and flavored with nuts and cardamom.
Usually food color is not added in Meethi Seviyan. However, in the South Indian semiya kesari the typical orange kesari color is added. There are so many recipes made in both north India and South India with mild variations. Some of them are Rava Kesari (Sooji ka Halwa), Asoka Halwa (Moong dal Halwa) etc. One thing I have notices is that in most of these desserts, the north Indian variation is usually mainly focused on highlighting the flavor of the main ingredient. So the amount of ghee and sugar is less. Also, no food color is added. However, the South Indians prefer their desserts really rich with little extra sugar, extra ghee and with a bright orange color. Being a South Indian myself, I have added the traditional orange kesari powder here to make it attractive for my guests :-). The choice is up to you but here is the recipe….
Preparation Time: 5 minutes
Cooking Time: 15 minutes
- Vermicelli (Seviyan, Semiya) – 1 cup
- Milk /Water – 2 cups
- Sugar – ½ cup (add more if needed)
- Ghee – 2=3 tbsp
- Cardamom – 2 (crushed)
- Saffron – few strands
- Chopped nuts (Cashew, Almonds, Raisins, Pitacios) – 2 tbsp
- Orange food color – 2 drops or 2 pinches
- Salt – 1 pinch
- Heat 1 tbsp of ghee in a non stick pan and fry the chopped nuts till golden brown. Remove it and keep aside.
- In the same pan, add the vermicelli and roast it on medium low flame till golden brown. This will take about 3 minutes.
- Add warm milk (or water) with the saffron strands and bring it to boil. If you are adding food color, add it now.
- Cover , reduce the flame to low and cook till all the moisture is almost absorbed. The vermicelli should be cooked soft and there should be little moisture left when you add the sugar. Only then the texture of the final product will be good.
- Add the sugar, salt and crushed cardamom. The semiya will become little loose. Continue to cook without lid till it thickens again.
- Finally add the remaining ghee and the roasted nuts. Mix once and switch off. Sweet Vermicelli is ready to be served.
- Meethi Seviyan/Semiya Kesari will be a tasty desert course.
- It can also served as a sweet snack in the evening along with some savory snack.
Other vermicelli and pasta recipes