Meethi Seviyan made with hand-rolled vermicelli is what makes my Eid memories. Easy to make, delicious this recipe will take you right back to childhood.
I know Sheer Korma gets all the attention on Eid and it does deserve it. But my Eid memories of made of the simpler Meethi Seviyan. Every Eid, the S aunty next door would send a bowl full of these. I would claim the largest share in the house and then walk over to her house for more inspite of my mom’s protests.
Not just the meethi version of these, what I really miss is the hand rolled vermicelli in general. I have seen my grandmother and other aunts sitting in the afternoons, chatting while their hands are constantly making these. The taste of Vermicelli made with this honestly is far superior to the ready-made uniform packets we now use.
Later in life, I know my mom bought them from various aunties running a home business. These are called jawa and I think they are one of the Indian equivalents to pasta or maybe noodles.
Slowly over time, these have totally vanished from the market. No one has the time to sit and do the physical work anymore especially when the alternative is opening a packet. I was talking about the same with my massi on my last visit to Delhi. And the sweetheart that she is, she sent a batch of these. Turns out some people are still preserving the traditions of hand-rolling them.
And what better time to make use of them then Eid. This morning, I made myself a batch of the Meethi Seviyan and immersed in nostalgia. The aunt who used to make them isn’t around anymore but this is my tribute to her. My first memories of Eid with this delicious saffron soaked goodness. A perfect way to say Eid Mubarak! Have lovely one folks, may there be equal amounts of Biryani and Seviyan in your life.
Eid Special Meethi Seviyan | Sweet Vermicelli Recipe
- 1 cup Vermicelli I used hand-rolled but the packet ones work just fine
- 1 tbsp ghee
- 1/3 cup sugar (adjust to taste if required)
- 1 cup milk
- 1/2 cup water
- 4-6 strands saffron
- 1 tsp cardamom powder
- 1 bay leaf
- 2 cloves
For the nuts
- 1 tbsp ghee
- 8-10 cashew
- 1/4 cup raisins
- few pista
- In a heavy bottom pan, roast the Vermicelli till lightly browned. Set aside for cooling a bit.
- In a mud pot or kadai, heat ghee and add sautee bay leaf and clove till fraganat. Switch off the heat and let it stand for 5 minutes. Remove the bay leaf and cloves.
- Add roasted vermicelli, sugar, saffron, water and milk to the ghee. And cook till the liquid is full evaporated and vermicelli cooked.
- In a small pan, heat ghee and roast nuts till browned. Add to the seviyan and serve warm