Meethi Seviyan (Dry Sweet Vermicelli)
میٹھی سویاں
Eid mornings in Pakistan come with two kinds of seviyan. One is sheer khurma, simmered in milk. The other is this one: dry sweet seviyan, toasted in ghee until golden, then cooked in a little syrup and finished on so the strands stay separate, glossy and fluffy, like a vermicelli zarda. It takes 20 minutes, can be made the night before, and is easy to serve to a stream of guests.
- ⏱ Total: 25 min
- Prep: 5 min
- Cook: 20 min
- Easy
- Serves 6
Method
Tap a step when it is done.
Heat the ghee in a wide over low heat. Add the cardamom and cloves, then the vermicelli. Stir gently and constantly for 4–5 minutes until the vermicelli is evenly golden brown. Lift it out onto a plate.
In the same pan, quickly fry the almonds, pistachios and raisins for 30 seconds until the raisins puff. Lift out half for garnish.
Add the water, sugar and food colour or saffron and bring to a boil, stirring until the sugar dissolves.
Add the toasted vermicelli and coconut and stir gently with a fork. Cook on medium heat for 3–4 minutes until most of the syrup is absorbed.
Sprinkle over the kewra, cover tightly and leave on the lowest heat for 8–10 minutes of , until the strands are soft, dry and separate.
Fluff with a fork and serve warm or at room temperature, topped with the reserved nuts and raisins.
Kitchen notes
Toast on low heat and keep stirring. Vermicelli goes from golden to burnt in seconds.
Use a fork, not a spoon, to stir after the syrup goes in. A spoon breaks and mashes the strands.
Ready-roasted vermicelli is sold in Pakistan. If you use it, fry it in ghee for just 1 minute.
The other Eid seviyan
Sheer khurma gets most of the attention on Eid ul Fitr, but in many Pakistani homes a plate of dry, golden, sweet seviyan sits next to it. It’s quicker to make, keeps better through the day, and is easy to put on a small plate for every guest who drops in. Our Eid ul Fitr menu shows how it fits into the day.
Getting separate strands
The goal is fluffy, separate strands, not a sticky lump. Three things help:
- Toast well. Frying the vermicelli in ghee until golden gives flavour and a coating that keeps the strands apart.
- Measure the water. About 1¼ cups of liquid for 150 g of fine vermicelli. Too much and it turns mushy.
- Finish on dum. A few minutes covered on the lowest heat lets the remaining syrup absorb evenly without stirring.
Flavours
Cardamom, cloves and a few drops of give it the classic fragrance of Pakistani sweets, the same as zarda. Raisins, almonds, pistachios and a little coconut add texture.
Serving
Serve warm or at room temperature, on its own or with a spoon of cream or rabri on top for a special occasion.
Questions people ask
My seviyan turned sticky. Why?
Too much water, or the vermicelli was stirred too much. Measure the water and stir gently with a fork.
Can I add milk?
For a creamier version, replace half the water with milk. Add a splash of extra milk if it dries too quickly.
Can I make it ahead for Eid?
Yes. Make it the night before, keep it covered and warm it gently in a pan or microwave with a sprinkle of water.
Nutrition (estimate, per serving)
- Calories
- 270
- Protein
- 4 g
- Fat
- 11 g
- Carbs
- 40 g
