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This roasts the vermicelli in ghee until deeply golden before adding any milk, which is what develops its nutty, toasted flavor rather than leaving it tasting plain and starchy once softened. Simmering the milk until it reduces and thickens slightly is what gives this festive Eid dish its rich, creamy consistency instead of a thin, watery texture.
Per serving
260kcal
Calories
6g
Protein
33g
Carbs
Prep Time
10 min
Cook Time
20 min
Servings
6 people
Difficulty
easy
12g
Fat
1g
Fiber
22g
Sugar
Follow step-by-step with voice guidance.
Break the vermicelli into shorter pieces if using long strands.
In a large pot, heat the ghee over medium heat and add the vermicelli.
Toast the vermicelli, stirring frequently, for 4 to 5 minutes, until deeply golden brown.
Add the crushed cardamom pods and stir for 30 seconds, until fragrant.
Pour in the milk and bring to a gentle boil, stirring occasionally to prevent sticking.
Reduce the heat to low and simmer for 10 to 12 minutes, until the vermicelli is tender and the milk has thickened slightly.
Stir in the sugar and simmer for another 3 to 4 minutes, until fully dissolved.
Stir in the chopped almonds, pistachios, and raisins, reserving a few for garnish.
Serve warm or chilled, garnished with the reserved nuts.
Toast the Vermicelli Thoroughly: Roasting it in ghee until deeply golden before adding milk is what develops its nutty, toasted flavor, rather than leaving it tasting plain and starchy. Stir Frequently While Toasting: Vermicelli can go from golden to burnt quickly, so keep stirring constantly during this step. Simmer Until the Milk Thickens: This is what gives the dish its rich, creamy consistency, so don't rush this step by pulling it off the heat too early.
Seviyan is thin vermicelli, and this sweet milk based version, meethi seviyan, is a classic dish prepared especially for Eid celebrations across Pakistan and much of South Asia.
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