semiya sweet /Vermicelli Recipe | Dry meethi Seviyan Recipe

This semiya sweet is different from the semiya payasam that we use to do normally. The taste and texture differs its called as meethi seviyan done during festive months of Ramadan. But, it’s not at all confined to this particular festivity it can be relished whenever possible or even during other festivities. You can use the thinner variety of seviyan but if you don’t have use the usual thicker semiya we get at all departmental stores. It’s a special kind of sweet that is done little on the drier side with wholesome aroma of saffron. Switch off the stove when little liquid is there as it will dry up further when it becomes cool. All that is important is that you cook the semiya well so that it becomes soft

and tender but not mushy. Frying the semiya till golden is very important to get that exact taste and texture. I have infused saffron in milk itself so that when it cooks along with semiya it will give all the essence of its purpose. If you want you can use water instead of milk to cook the semiya but the taste will always differ. Do try this easy & tasty semiya sweet you will sure going to love it.

More recipes:

javvarisi payasam with jaggery /sago kheer/sabudana payasam

chana dal payasam recipe /kadalai paruppu payasam

easy rice kheer recipe /arisi paal payasam

how to prepare dates payasam / easy kheer recipe

rice flakes payasam /aval payasam recipe / poha kheer

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semiya sweet /Vermicelli Recipe | Dry meethi Seviyan Recipe

INGREDIENTS:

Semiya/vermicilli – 200 gms/2 cups
Sugar – 100gm/ 3/4 cup (you can add more according to your taste)
Some saffron strands
Milk – 1/2 litre / 3 cups
Water – 1/2 cup
Cashewnuts – 1/4 cup(chopped)
Kismiss/dry grapes – 1 tbsp
Ghee – 3 tbsp
Cardamom powder – 2 tsp

METHOD:

1. Add 2 tbsp of ghee to a pan add cashews to become golden take out then add kismiss to puff up.
2. Take out the kismiss to the same ghee add semiya and roast till golden.

3. In-between mix milk with saffron and keep.
4. Now add saffron milk and water let it cook.

5. When semiya is cooked add sugar it will liquidize.
6.Add 1 tbsp ghee then switch off when some liquid is still there.
7. Now add cardamom powder & fried nuts, drygrapes mix& Meethi seviyan ready.

semiya sweet /Vermicelli Recipe | Dry meethi Seviyan Recipe

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Total Time 25 minutes mins

Course Dessert

Cuisine Indian

Servings 4

Ingredients

  

• Semiya/vermicilli - 200 gms/2 cups

  Sugar - 100gm/ 3/4 cup (you can add more according to your taste)

  Some saffron strands

  Milk - 1/2 litre / 3 cups

  Water - 1/2 cup

  Cashewnuts - 1/4 cup(chopped)

  Kismiss/dry grapes - 1 tbsp

  Ghee - 3 tbsp

  Cardamom powder - 2 tsp

Instructions

 

• Add 2 tbsp of ghee to a pan add cashews to become golden take out then add kismiss to puff up.

  2. Take out the kismiss to the same ghee add semiya and roast till golden.

  3. In-between mix milk with saffron and keep.

  4. Now add saffron milk and water let it cook.

  5. When semiya is cooked add sugar it will liqudise.

  6.Add 1 tbsp ghee then switch off when some liquid is still there.

  7. now add cardamom powder & fried nuts, drygrapes mix.
  

Notes

• If you want you can use water instead of milk to cook the semiya but the taste will always differ.
• You can use thinner variety semiya if available.
• Adding saffron is very crucial as it adds all the richness and flavour.

Keyword dessert,sweet, easysnack, kheer, payasam, semiya, vermecilli