Seviyan Recipe (Sweet Vermicelli)

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150 grams Seviyan ((thin vermicelli, about 3 cups broken))

½ to ¾ cup sugar (prefer organic)

3 to 4 tablespoons ghee ((refer notes))

½ teaspoon cardamom powder (or elaichi powder)

1½ cups milk or water ((Refer notes))

4 tablespoons nuts (cashews, almonds, pistachios)

1 teaspoon rose water (or kewra water (optional))

3 tablespoons mawa /khoya (optional)

Heat ghee in a heavy bottom pot and fry the vermicelli until golden.
Wheat vermicelli are very delicate and break quickly so be gentle while stirring. If using roasted seviyan, then just fry for few seconds.
In another pot, add sugar and pour water or milk. Bring it to a boil and dissolve the sugar completely.
When the sugar syrup comes to a rolling boil, then pour it to the roasted vermicelli.
Stir gently and allow to cook until the water/ milk has absorbed completely.
Then add cardamom powder and kewra water.
When the seviyan is cooked completely it will begin to leave the sides. If you have mawa add it at this stage.
Turn off and let it cool a bit. Do not cover. When the temperature comes down, fluff it up with a fork.
Garnish meethi seviyan with nuts and serve hot or warm.