Wednesday, 4 November 2015

Pearl Millet Meethi Seviyan/Pearl Millet Sweet Vermicelli

Meethi Seviyan is an Indian dessert made during festival days, seviyan means vermicelli and Meetha/Meethi/Mithi means sweet hence the name of the dish 'Meetha Seviyan'.Vermicelli, these thin hair like spaghetti used in Indian cuisine for making both savoury and sweet dishes. Sweet vermicelli makes an excellent dessert as well and the cooking process of this sweet goes for simple preparation. Well roasted vermicelli cooked with sugar syrup and topped with varieties of nuts. This sweet is made specially during the holy ramadan days.Coming to this Meetha seviyan, this sweet is prepared with both sugar and jaggery, i opted for jaggery. We loved it to the core and the jaggery syrup added to make this sweet gives an incredible taste and colour to this simple sweet.

Pearl Millet Meethi Seviyan, Pearl Millet Sweet Vermicelli


A bowl of this sweet served warm or chilled will definitely satisfy your sweet tooth.Instead of using the usual vermicelli, i tried this delicious sweet with pearl millet vermicelli which i bought in India, trust me none will find out that this seviyan is made with a millet vermicelli. My kids enjoyed this sweet when they were warm and hubby liked it when i served chilled. Obviously this seviyan can be served both warm and chilled. Am running this week's blogging marathon with an interesting theme called Kid's delight - Cooking with wholegrains, needless to say that this seviyan is going to be a part of this week's theme.Sending to Srivalli's Kid's delight - Cooking with Wholegrains hosted by Kalyani.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#58

Kambu Inippu Semiya, Pearl Millet Meethi Seviyan

1cup Pearl millet vermicelli
1cup Jaggery syrup
1/2tsp Cardamom powder
2tbsp Ghee
Chopped nuts (almonds,cashew)
1/4tsp Nutmeg powder
A pinch of Saffron

Heat a tablespoon of ghee and roast the pearl millet vermicelli until they turns slightly brown.

Add the jaggery syrup to the vermicelli, and cook in simmer until the vermicelli gets cooked.

Add the remaining ghee, cardamom powder, saffron, nutmeg powder, stir well and put off the stove.

Serve warm or chilled topped with chopped nuts.

Pearl Millet Sweet Vermicelli, Kambu Inippu Semiya

11 comments:

Suma Gandlur said...

That sevaiyan looks delicious.

rajani said...

I have never tasted a jaggery version with sevai; sounds delicious.

Varadas Kitchen said...

Very healthy and I am sure hearty too.

Jayashree said...

Love the color imparted to the dish by the jaggery.

Sowmya :) said...

Looks like a comparatively guilt free sweet dish...,lovely pics!

Srivalli said...

I love the colour and texture o fyour sevia..so nicely prepared..

Srividhya said...

Sweet ragi semiya is very interesting. Healthy option for sure.

Sandhya Ramakrishnan said...

Looks so yummy...and healthy too.

Pavani N said...

Another new type of semya. Pearl millet vermicelli kheer looks delicious.

Chef Mireille said...

I would love to dig into this treat

Harini-Jaya R said...

Lovely. I wish I could lay my hands on those millet semiya!