Meethi seviyan step-by-step recipe with video and photos.
About this recipe
Meethi semiya is a sweet dish made with vermicelli, sugar, and ghee. This decadent dish is topped with nuts and flavored with cardamom and saffron. This popular Awadhi dessert is also known as kimami sevai.
This dish is quite similar to vermicelli kheer, with the main difference being that this sweet vermicelli does not use milk. Some versions call for adding khoya/mawa; however, I make this meethi seviyan without mawa. It gets done in 10 mins when you use roasted vermicelli.
I love cooking with vermicelli and I have earlier shared the recipes for vermicelli kheer and vermicelli upma. Here is another delicious vermicelli recipe made in the Instant Pot. Read on for ingredients, step-by-step instructions, and useful tips to make this rich, decadent, and easy dessert.
Click here to see my Instant Pot Indian dessert recipes collection.
What is vermicelli
Vermicelli is a popular Indian variety of pasta made of wheat. It is similar to spaghetti but is thinner and broken into small bits. The Indian variety is different from the rice vermicelli which is commonly used in Asian cuisine.
It is called semiya or sevai in Hindi and shavige in Kannada. It is used to make many Indian dishes, both sweet and savory.
Roasted vermicelli: I use roasted vermicelli. If the vermicelli is not roasted, heat 1 tablespoon of ghee and roast it for 4-5 minutes before using.
Ghee: This dish tastes best with ghee. However, you may replace it with cooking oil for a vegan option.
Sugar: I like to use raw sugar. However, regular sugar can also be used.
Nuts and raisins: I have used a mix of almond, cashew, and pistachio.
Cardamom and saffron: Adds flavor and aroma to the dish. I highly recommend not skipping it.
Step by step instructions
Heat ghee and add the chopped nuts and saute for one minute. Add raisins and saute for a few seconds (step 1). To this, add the roasted vermicelli and saute for one minute (step 2).
Add sugar, cardamom powder, saffron, and water. Mix well (steps 3,4).
Set the Instant Pot to pressure cook mode for one minute. Do a natural release of pressure for 5 minutes, then do a quick release. Open the lid and gently mix the seviyan (steps 5,6).
Perfectly cooked sweet vermicelli.
Useful tips to make sweet vermicelli
Make sure the lid and sealing ring of the Instant Pot is cleaned thoroughly. I set aside a spare sealing ring that I use to make sweet dishes.
Use roasted vermicelli. If it is not roasted, first roast it in one teaspoon of ghee until it is golden brown.
You can use any nuts as per your liking. You can also skip nuts to make nut-free meethi seviyan.
As an optional ingredient, you can use 1-2 tablespoons of khoya/mawa to add richness to the semiyan.
You can use dried rose petals and 'chandi ka vark' (edible silver) as a garnish.
This dish can be easily made vegan by replacing the ghee with any neutral cooking oil.
Store any leftovers in an air-tight container in the refrigerator for up to 5 days. Reheat it well either in a steamer or in the microwave before serving. Always serve the sweet vermicelli warm.
This Instant Pot sweet vermicelli is:
- very easy to make,
- rich and decadent,
- great for celebrations.
Meethi Seviyan / Sweet Vermicelli (Instant Pot)
- 1 cup roasted vermicelli
- 2 tablespoon ghee
- ½ cup sugar
- ¼ cup chopped nuts (I used almond, pistachio, and cashew)
- 2 tablespoon raisins
- ½ teaspoon cardamom powder
- ¼ teaspoon saffron
- 1 cup water
- Set the Instant Pot in saute mode and add ghee.
- Add the chopped nuts and saute for one minute. Add raisins and saute for a few seconds (until they puff up).
- To this, add the roasted vermicelli and saute for one minute.
- Add sugar, cardamom powder, saffron, and water. Mix well.
- Secure the lid of the Instant Pot and cancel the saute mode.
- Set the IP to pressure cook mode for one minute.
- Do a quick release of pressure once the Instant Pot beeps.
- Open the lid and gently mix the seviyan. Serve warm.