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.
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
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.
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
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.
11 comments:
That sevaiyan looks delicious.
I have never tasted a jaggery version with sevai; sounds delicious.
Very healthy and I am sure hearty too.
Love the color imparted to the dish by the jaggery.
Looks like a comparatively guilt free sweet dish...,lovely pics!
I love the colour and texture o fyour sevia..so nicely prepared..
Sweet ragi semiya is very interesting. Healthy option for sure.
Looks so yummy...and healthy too.
Another new type of semya. Pearl millet vermicelli kheer looks delicious.
I would love to dig into this treat
Lovely. I wish I could lay my hands on those millet semiya!
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