Hyderabadi Seviyon Ka Meetha – Sweet Vermicelli – Maimoona Yasmeen Recipes – Hyderabadwala

From Maimoona Yasmeen’s Recipes

Ingredients: For 4 servings

1. Vermicelli(crushed) : 200 grams

2. Pure Ghee : 3 tablespoons

3. Khoya ( a milk cheese, made either from milk powder or by reducing whole milk in an open skillet for long hours) : 100 grams

4. Milk : 250 ml

5. Sugar : 150 grams

6. Cardamom Powder : ½ teaspoon

7. Almonds, Cashews and Pistachios(sliced) : Handful each

Procedure:

1. Soak handful of almonds, cashews and pistachios overnight.

2. Next morning, peel the skin and slice them.
3. OR If you could not soak them overnight, boil them in water to ease the skin peeling and then slice them.
4. In a cooking saucepan, add clarified butter or pure ghee. Add vermicelli and stir till they turn brown.
5. Add khoya and milk.
6. If you want crispy sweet vermicelli, immediately add sugar. Otherwise cook vermicelli in milk for about 4 to 5 minutes and then add sugar.
7. Add cardamom powder and keep stirring till it gets dry or till the clarified butter seprates.
8. Cook for approximately 15 to 20 minutes.

Seviyon Ka Meetha is ready, garnish with sliced almonds, cashews and pistachios.

 

Comments

 

Thomas says…
I am looking for a specila Halwa / paratha recipe.It is sold in Urs or mela on Dargah.I have eaten it so many times as a kid but can’t find a recipe on internet.This halwa is mostly white in color & I don’t think they roast sooji at all.it taste different from the home made halwa.I hope you will a recipe.

 

Snz says…
Pl tell how much water is to be added just 250 ml milk for 200g vermicelli is fallen short . It requires more liquid.

 

Zubair Khan says…
Fantastic presentation. i made it today and this is the first time i made something superb. my friends loved it. Allah aap ko kamiabi de.

One thought on “Hyderabadi Seviyon Ka Meetha – Sweet Vermicelli – Maimoona Yasmeen Recipes – Hyderabadwala

  • 01/09/2016 at 9:17 PM
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    I tried this seviyon ka meetha.. it turned out so good Alhamdulilah… Thank u for the perfect and easy recipe… 🙂

    Reply

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