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Dry Seviyan Recipe Without Milk or Mawa

 

Dry Sweet Vermicelli Recipe Without Milk | Instant Seviyan Dessert

Dry Sweet Vermicelli Recipe Without Milk or Mawa

This quick and delicious dry sweet vermicelli (seviyan) is made without milk or mawa, yet it turns out incredibly tasty. You can whip it up in just 10–12 minutes using this easy step-by-step method.

Ingredients:

  • 200 gm vermicelli (plain or roasted)
  • 2 tbsp desi ghee (clarified butter)
  • 15 gm cashews
  • 15 gm almonds
  • 10 gm raisins
  • 2 cups water
  • A pinch of saffron (optional)
  • ½ tsp green cardamom powder
  • ¼ cup sugar

Step-by-Step Recipe:

Step 1: Roast the Vermicelli

Heat 1.5 tablespoons of ghee in a heavy-bottomed pan or kadhai. Once the ghee melts, add the vermicelli. Roast on medium flame, stirring continuously, until it turns golden brown. This step gives the seviyan a wonderful nutty flavor and prevents them from becoming mushy later. Once golden, transfer them to a plate.

Step 2: Fry the Dry Fruits

In the same pan, add a little more ghee and lightly fry the cashews and almonds (sliced lengthwise). Keep the flame medium so they don't burn. Once they start changing color, turn off the flame and add the raisins. The heat of the pan will make them plump up nicely. Transfer the fried dry fruits to a bowl.

Step 3: Prepare the Saffron Water

Add 2 cups of water to the same pan. Mix in the cardamom powder and saffron strands (optional) for aroma and flavor. Cover with a lid and bring to a boil on high flame.

Step 4: Cook the Vermicelli

Once the water is boiling, add the roasted vermicelli and stir well to avoid lumps. Cook on high for 30 seconds, then reduce the flame to medium-low. Cover and let it simmer for about 10 minutes, just like you cook rice on dum. The vermicelli will absorb all the water and puff up beautifully.

Step 5: Add Sugar and Dry Fruits

When the water has dried up and the vermicelli is cooked, add the fried dry fruits and mix well. Add sugar (around 3 tbsp or slightly less than half the quantity of vermicelli), and stir gently to combine. Keep the flame on low and let it cook for another 2–3 minutes so that the sugar melts and blends into the seviyan.

Your dry-style sweet seviyan is ready—fluffy, aromatic, and perfectly sweetened!

Tips:

  • Use roasted vermicelli to skip the roasting step and save time.
  • Always add raisins at the end to avoid burning them.
  • Adjust sugar based on your taste.

Tags:

Sweet Recipes, Indian Dessert, Festive Food, No Milk Recipes, Vermicelli Recipes, Quick Dessert

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