Homemade Recipes: Meethi Seviyan without Milk

Showing posts with label Meethi Seviyan without Milk. Show all posts

Meethi Seviyan also known as Sweet Vermicelli is a must during festival time at my 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, sometimes I didn't wait for any occasion will make it to fulfilled my sweet cravings. 🙈😍😍

This is rich and easy sweet recipe which can be made in few ingredients which is available in my kitchen most of the times. This is dry version of meethi seviyan, you can add milk in replace of water, me and my husband liked both 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.

What is Meethi Seviyan?

Sweet Vermicelli is a scrumptious, yummy and rich pudding that is completely delighted in India and Pakistan. In North India, UP this pudding is known as meethi sevai and is very popular in awadhi cuisine too.

Pakistani version includes some whole spices such as clove and cinnamon, khoya, coconut and kewra water. That is called Savaiyo ka Muzzaffar. It is mainly prepared on the eve of Eid-ul-Fitr which is otherwise known as Meethi Eid.

Can I make vegan Seviyan/Sewai?

Truly, you can. Instead of ghee, you can use any oil eg coconut oil.

Can I use milk instead of water?

Yes, you can. I have the recipe of sweet vermicelli with milk too, you can check it that for milk version.

Now a days, Vermicelli are easily available in markets both roasted or without roasted. We usually pick roasted one for both sweet and savory snacks. This pudding is made up with roasted vermicelli.

So for this pudding, seviyan were first roasted in ghee and then cooked in sugar syrup. Ohh yummm. How easy, isn't it?

It is popular sweet dish made in Northers parts of India on major occasions such as Karwa Chauth, Diwali, Ganesh Chaturthi or any pooja at home, get together and so on.

It's an quick and easy recipe made with few ingredients what else we want during pooja time. I made this recipe during my recently gangesh chaturthi celebration for god prasad(bhog).

Vermicelli pudding is a dessert that is a must on all special occasions. It is very easy recipe and made with minimum ingredients and it's definitely worth to try!

You can even try other famous festival sweet recipes

1. rich shahi phirni

2. kesar rasgulla bengali style

3. rava kesari bath

4. gulab jamun made with milk powder

5. suji halwa

This covid year 2020 is tough time for everyone, we try to avoid to go outside, no meeting with any friends, avoid outside food too. So when this Ganesh chaturthi will come during this time, I have decided not to take ganesh murti from outside(market) and will make it at home through DIY Clay. So made this very small and cute DIY ganesh bappa and do all pooja, on 5th day we do visarjan at our home in a small plant.

Let's see how to make meethi seviyan without milk recipe with step by step photos

Course : Dessert/Sweets

Cuisine : Indian

Cook Time : 15 minutes

Total Time : 15 minutes

Servings : 4 persons

Author : Jolly Makkar

[US measurement - 1 cup =240 ml] [UK measurements - 1 cup = 100 grams]

Ingredients :

Broken Roasted Seviyan/Vermicelli - 1 cup

Desi Ghee/ Clarified butter - 1 tbsp

Sugar - 1 cup or 3/4 cup less according to your family taste

Water - 3 cups

Dry Fruits (washed and and soaked in water)

Raisin - 1 tbsp

Almonds- 2 tbsp

Equipment Used :

Pan/Wok/Kadai

Spatula

Preparation Method :

1. Making Sugar Syrup -- Add 1 cup of sugar and along with 3 cups of water and bringing it to boil on high flame until the sugar is completely melted.

2. Melt the desi ghee in a heavy bottom pan over medium heat. Add vermicelli and stir fry until golden brown this should take about 1-2 minutes.

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.