Meethi Seviyan | Sweet Vermicelli – With Jaggery-with Vegan option

Meethi Seviyan |Sweet Vermicelli with jagger recipe. An easy, ready in 10 minutes, quick dessert. It has many variations. With Khoya, with milk, and with dry fruits.

This recipe is made with roasted vermicelli. Which saves cooking time and gives a better flavor. It is very easily available in the market. Vermicellis are made with many variations. One of them is Vermicelli Upma. Find the recipe here-> VERMICELLI UPMA.

This is a recipe with jaggery and coconut powder.

How to make Sweet Vermicelli:

1. You need Roasted vermicelli, desi ghee, dry fruits, jaggery powder, coconut powder, and water to cook.
2. Heat ghee in the pan. Fry the dry fruits. Take them out. Keep aside.
3. Now, add water and jaggery powder to the ghee mix well. Let the jaggery powder dissolve completely. Add cardamom powder and mix. Once it starts to boil add the vermicelli. Keep stirring. On high flame, cook until the water dries out. Add the dry fruit and coconut powder.
4. Serve hot. Garnish with chopped pistachio and almonds.

How to make this Sweet Vermicelli VEGAN:

Just substitute the ghee with coconut oil or vegan butter. If making the version with Milk, used coconut milk instead of normal milk.

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Meethi Seviyan |Sweet Vermicelli - With Jaggery

Meethi Seviyan |Sweet Vermicelli with jagger recipe. An easy, ready in 10 minutes, quick dessert.

Course appetizer, breakfast, dessert, Dinner, Lunch

Cuisine indian, north indian, south indian

Keyword Payasam, vermicelli

Servings 4 ppl

Cook Time 10 minutes

Ingredients

• 1 cup roasted vermicelli 200 gms
• 4-5 tbsp Jaggery powder
• 1 tsp green cardomom powder
• 4 tbsp Dry fruits Raisins, almonds, pistachio and cashew
• 2 tbsp Desi Ghee/ Clarified Butter
• 2 tbsp coconut powder
• water to cook

Instructions

1. Heat ghee in the pan. Fry the dry fruits. Take them out. Keep aside.
2. Now, add water and jaggery powder to the ghee mix well.
3. Let the jaggery powder dissolve completely.
4. Add cardamom powder and mix.
5. Once it starts to boil add the vermicelli. Keep stirring.
6. On high flame, cook until the water dries out.
7. Add the dry fruit and coconut powder.
8. Serve hot. Garnish with chopped pistachio and almonds.