Seviyan is Vermicelli, this is a thin spaghetti which is used to make sweet and savory dishes. This is a quick dessert, usually made for festive occasions, but I make this for breakfast. We love this dish. Usually in this seviyan cardamon powder is used to flavor, but I prefer to use vanilla essence, which gives a unique flavor to this dish. Try it and see.
Week 4 day 6 of our Mega marathon and this week the theme is Breakfast from Countries. My today's breakfast is from none other than my own country Mera Bharat Mahan.
Ingredients
1 Cup Vermicelli - crushed in small bits
2 Tablespoon Ghee
1-1/2 Cups water
Pinch salt
1/2 Cup sugar or to taste
2 Tablespoons sliced almonds, cashews and raisins
1/2 Teaspoon Vanilla essence or cardamom powder
1 Cup Vermicelli - crushed in small bits
2 Tablespoon Ghee
1-1/2 Cups water
Pinch salt
1/2 Cup sugar or to taste
2 Tablespoons sliced almonds, cashews and raisins
1/2 Teaspoon Vanilla essence or cardamom powder
Method
Melt the ghee pan over medium heat, fry the nuts and raisins lightly remove, keep aside. In the same pan add vermicelli and stir fry until golden brown this should take about 4 minutes. Add water and salt. Increase the heat to high and bring it to boil. When the water starts boiling reduce the heat to low and cook till vermicelli is soft and the water is just absorbed but not dry. Add vanilla essence, sugar, mix it well and cook for 4 minutes over medium heat. Turn off the heat, cover the pan and let it sit for at least 10 minutes before serving. Add the fried nuts and raisins, reserving some for garnishing.
Melt the ghee pan over medium heat, fry the nuts and raisins lightly remove, keep aside. In the same pan add vermicelli and stir fry until golden brown this should take about 4 minutes. Add water and salt. Increase the heat to high and bring it to boil. When the water starts boiling reduce the heat to low and cook till vermicelli is soft and the water is just absorbed but not dry. Add vanilla essence, sugar, mix it well and cook for 4 minutes over medium heat. Turn off the heat, cover the pan and let it sit for at least 10 minutes before serving. Add the fried nuts and raisins, reserving some for garnishing.
Garnish with the nuts and serve hot. Enjoy!!!
My Notes: If vermicelli gets dry it will become hard after adding sugar, add 1-2 spoons of water before adding the sugar.
My Notes: If vermicelli gets dry it will become hard after adding sugar, add 1-2 spoons of water before adding the sugar.
Labels: Sweets & Desserts, Vermicelli, India, Blogging Marathon
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56
I can have a huge bowl of this seviyan ka meetha anytime, droolworthy definitely.
ReplyDeleteSuper yummy.. Love it
ReplyDeleteI love sweet seviyan .Lovely dish to end the series.
ReplyDeleteThis is one of our signature dishes that we serve with a combo of potatoes..sinful and delicious.
ReplyDeleteOh though we pretty often make semiya, its always savory..good one to make a sweet one ...
ReplyDeleteAlways make savory version only..Sweet version sounds interesting.
ReplyDeleteWe too make the savory one but sweet one sounds great too. Will try it.
ReplyDeleteThis is a classic sweet and as Valli said, we usually make the savory one for breakfast.
ReplyDeleteLove this delicious sweet seviyan. Looks yummy!!
ReplyDeleteLove the sweet versmicelli.
ReplyDeleteLove the sweet vermicelli though we prepare a savory version for breakfast.
ReplyDeleteits so often made, that you dont really count it as a dish to be posted sometimes...lovely and even i love it
ReplyDelete