Meethi Sewiyaan a.k.a Sweet Vermicelli

This simple yet indulgent Indian dessert transforms humble vermicelli into a warm, comforting bowl of sweetness. Toasted in ghee and simmered with sugar, cardamom, and crunchy nuts, it is perfect for festive meals or when you are craving for something nostalgic and satisfying.

Serves 2–3 people

Time: 30 minutes

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Ingredients

• 2 tbsp + 1 tsp ghee

• 8 whole cashews, broken into quarters

• 1 tbsp almond slivers

• 1 cup sewiyaan (thin vermicelli)

• ¾ cup sugar

• Cardamom powder (from 3 fresh pods)

• 3 cups water

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Instructions

1. Heat 1 tsp of ghee in a pan over medium heat. Toast the broken cashews for one minute, then add the almond slivers and continue toasting for one more minute until golden. Remove the nuts from the pan and set them aside.

2. In the same pan, add the remaining 2 tbsp of ghee. Add the sewiyaan and sauté for 5–6 minutes on low heat, stirring constantly until they turn a deep, rich brown.

3. Carefully pour in the water. Cover the pan and let the sewiyaan cook for about 12 minutes, or until all the water is fully absorbed.

4. Uncover the pan, add the sugar, and stir to combine. Cover again and cook for another 10 minutes to allow the sugar to completely dissolve.

5. To finish, stir in the cardamom powder and the toasted nuts. Mix everything together well and serve warm.

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Notes

• Stir the vermicelli constantly while browning to ensure it cooks evenly and doesn’t burn.