Meethi Seviyan Recipe

Preparation time
15 mins

Cook Time
20 mins

4 persons


  • 200 g Vermicelli
  • 350 g Sugar
  • 1-¾ cups Water
  • 4 tbsp Clarified butter
  • 10 – 12 Green cardamoms, ground
  • 2 - 2½ cups Milk
  • A pinch Saffron
  • 1 – 2 tbsp Almonds, slivered
  • 1 – 2 tbsp Pistachios, slivered
  • 1 tbsp Rosewater
  • A squeeze Lemon juice


  1. Place sugar into the water and bring to the boil. Remove from heat and keep aside.
  2. Melt the ghee over a low heat in a wok or wide saucepan.
  3. Add the vermicelli and the crushed cardamoms.
  4. Fry over a medium to high heat, stirring the vermicelli around so that they brown evenly.
  5. Once the vermicelli have turned a light golden brown, pour in the sugar syrup and continue to cook over a low heat for around 15 minutes.
  6. As the water evaporates, the vermicelli will stiffen a little and the ghee will separate.
  7. At this stage, add the milk. Bring to the boil then add the lemon juice.
  8. Continue to stir fry for a few minutes and then add the saffron, almonds, pistachio, and rosewater.
  9. Continue to fry for a minute or so.
  10. Serve hot or cold. Best served 20 minutes after cooking.

Meethi Seviyan Recipe in Urdu and English

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One comment

  1. Saeeda Yasin says:

    Why do you add lemon juice after adding milk

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