Dry Sweet Seviyan Recipe by Sarvat Hanif
 Sarvat Hanif @sarvathanif Canada Dry sweet seviyan is a lightly sweetened, dry vermicelli dessert with a rich aroma from ghee and cardamom, enhanced by the crunch and flavour of nuts and raisins, distinct from the creamy seviyan kheer or sheer khurma variants Dry sweet seviyan, also known as Meethi Seviyan or sweet vermicelli, is a popular Pakistani dessert made from roasted vermicelli cooked with ghee, sugar, cardamom, and dry fruits like nuts and raisins. Unlike the creamy kheer versions, this is a dry variation where the vermicelli is cooked until all moisture evaporates, resulting in a grainy, fluffy, and non-sticky texture. Usually, the seviyan are roasted first before being incorporated in the milk. Using preroasted seviyan eliminates this step, making it quick to prepare, often ready in under 20 minutes, and is a festive favourite during occasions like Eid. It can be enjoyed as a dessert or a sweet snack with tea. Wishing you all Eid Mubarak and may all your udhiyyah/ qurbani be accepted. Ameen. Do remember me and my family in your duas. Dry sweet seviyan is a lightly sweetened, dry vermicelli dessert with a rich aroma from ghee and cardamom, enhanced by the crunch and flavour of nuts and raisins, distinct from the creamy seviyan kheer or sheer khurma variants Dry sweet seviyan, also known as Meethi Seviyan or sweet vermicelli, is a popular Pakistani dessert made from roasted vermicelli cooked with ghee, sugar, cardamom, and dry fruits like nuts and raisins. Unlike the creamy kheer versions, this is a dry variation where the vermicelli is cooked until all moisture evaporates, resulting in a grainy, fluffy, and non-sticky texture. Usually, the seviyan are roasted first before being incorporated in the milk. Using preroasted seviyan eliminates this step, making it quick to prepare, often ready in under 20 minutes, and is a festive favourite during occasions like Eid. It can be enjoyed as a dessert or a sweet snack with tea. Wishing you all Eid Mubarak and may all your udhiyyah/ qurbani be accepted. Ameen. Do remember me and my family in your duas. Dry sweet seviyan Share its first Cooksnap! Dry sweet seviyan is a lightly sweetened, dry vermicelli dessert with a rich aroma from ghee and cardamom, enhanced by the crunch and flavour of nuts and raisins, distinct from the creamy seviyan kheer or sheer khurma variants Dry sweet seviyan, also known as Meethi Seviyan or sweet vermicelli, is a popular Pakistani dessert made from roasted vermicelli cooked with ghee, sugar, cardamom, and dry fruits like nuts and raisins. Unlike the creamy kheer versions, this is a dry variation where the vermicelli is cooked until all moisture evaporates, resulting in a grainy, fluffy, and non-sticky texture. Usually, the seviyan are roasted first before being incorporated in the milk. Using preroasted seviyan eliminates this step, making it quick to prepare, often ready in under 20 minutes, and is a festive favourite during occasions like Eid. It can be enjoyed as a dessert or a sweet snack with tea. Wishing you all Eid Mubarak and may all your udhiyyah/ qurbani be accepted. Ameen. Do remember me and my family in your duas. Dry sweet seviyan is a lightly sweetened, dry vermicelli dessert with a rich aroma from ghee and cardamom, enhanced by the crunch and flavour of nuts and raisins, distinct from the creamy seviyan kheer or sheer khurma variants Dry sweet seviyan, also known as Meethi Seviyan or sweet vermicelli, is a popular Pakistani dessert made from roasted vermicelli cooked with ghee, sugar, cardamom, and dry fruits like nuts and raisins. Unlike the creamy kheer versions, this is a dry variation where the vermicelli is cooked until all moisture evaporates, resulting in a grainy, fluffy, and non-sticky texture. Usually, the seviyan are roasted first before being incorporated in the milk. Using preroasted seviyan eliminates this step, making it quick to prepare, often ready in under 20 minutes, and is a festive favourite during occasions like Eid. It can be enjoyed as a dessert or a sweet snack with tea. Wishing you all Eid Mubarak and may all your udhiyyah/ qurbani be accepted. Ameen. Do remember me and my family in your duas. Cooking Instructions 25 minutes 1 Heat ghee in a pan and roast the nuts and coconut till fragrant. Remove and set aside. 2 Add sugar and milk in the ghee and mix till sugar dissolves and milk comes to a boil. 3 Add the seviyan (vermicelli) and cook till milk is absorbed. 4 Cover and simmer on low heat for 5-7 minutes. 5 Serve garnished with fried nuts. 1 Heat ghee in a pan and roast the nuts and coconut till fragrant. Remove and set aside. 1 Heat ghee in a pan and roast the nuts and coconut till fragrant. Remove and set aside. 2 Add sugar and milk in the ghee and mix till sugar dissolves and milk comes to a boil. 2 Add sugar and milk in the ghee and mix till sugar dissolves and milk comes to a boil. 3 Add the seviyan (vermicelli) and cook till milk is absorbed. 3 Add the seviyan (vermicelli) and cook till milk is absorbed. 4 Cover and simmer on low heat for 5-7 minutes. 4 Cover and simmer on low heat for 5-7 minutes. 5 Serve garnished with fried nuts. 5 Serve garnished with fried nuts. Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! 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