Meethi Seviyan or Meethi Sewai is an easy to make South Asian sweet that is mostly made during religious festivals. This sweet vermicelli recipe uses very few ingredients and can be made in less than 15 minutes.

Meethi seviyan without milk and served in a metal bowl.

Meethi Seviyan without milk | Sweet Vermicelli

What is Meethi Seviyan?

Sweet Vermicelli or dry seviyan is a delicious, aromatic and rich pudding that is thoroughly enjoyed in India and Pakistan. In western states of India, Gujarat this pudding is known as Meethi Sev.

Pakistani version includes some whole spices such as clove and cinnamon, khoya, coconut and kewra water. It is mainly prepared on the eve of Eid-ul-Fitr which is otherwise known as Meethi Eid.

This delightful recipe is suitable for kids and it comes to the rescue when someone makes a sudden visit to your home.

It is prepared by frying very thin wheat noodles in ghee then cooked with boiling water and sugar.

Then flavoured with cardamom and saffron and topped with rich nuts such as almond and pistachio.

This meethi seviyan recipe is without milk, but you can also make Meethi Seviyan with milk which is known as Seviyan Kheer and popular during the month of Ramadan.

When to make or serve Sweet Seviyan

Although this luscious dessert made during festivals, one can enjoy making any day if they are craving something sweet or there is a piece of good news in the family as it is an easy, quick and straightforward dish to whip up.

This traditional recipe is losing its popularity and only made and served on religious festivities, but in my opinion, this sweet is a strong contender in any race.

Some like to enjoy this dessert hot, I love it at room temperature.

This sweet vermicelli dessert is eaten as prasad or serve in a thali with delicious Indian dishes or just have it on its own, either way, you'll go for seconds.

What do I need to make seviyan?

  • Sev/Vermicelli - most supermarkets will stock vermicelli also known as nylon vermicelli as it is almost like hair noodles and made with wheat flour. 
  • Ghee - you can use homemade ghee or shop-bought
  • Sugar - white granulated sugar works best here but you can also use brown sugar too. 
  • Boiling water - it is important that the water is very hot when it is added to the pan
  • Ground Cardamom - cardamom gives a wonderful flavour to Indian sweets and it also helps with digestion of the heavy ingredients that are usually used to make these desserts. 
  • Mixed nuts slivers - we have used pistachio and almond. Omit if there is a worry of nut allergy
  • Saffron - enhances the aroma and taste of the dessert. 

Frequently asked questions

Can I use butter or oil instead of ghee?

Definitely yes, although the taste will differ if you use oil or butter. If you use butter, make sure you use unsalted.

Can I make vegan Seviyan/Sewai?

Yes, you can. Instead of ghee, you can use oil such as coconut or use vegetable ghee.

Why not try extra virgin coconut oil for a change of flavour. Sometimes we make Suji Siro too and it turns out so delicious.

Is this dessert is Glutenfree?

Sadly not as the noodles are made with wheat flour.

What type of pan to use for this recipe?

As this recipe calls for roasting the noodles, any type of heavy bottom pan is required so it doesn't burn or stick the base of the noodle of the pan.

Can I use milk instead of water?

Yes, you can and still, you'll have dry seviyan. Just take the same amount of milk as water. You can use condensed milk too.

Instant Pot Meethi Seviyan

1. Use the saute function for 7 minutes.

2. Add ghee, and once it melts add sevaiyan.

3. Keep stirring continually until light brown, be careful it can be burn.

4. Add boiling water and let it dry up.

5. Then add sugar and keep stirring.

6. Once the sugar water evaporates, add cardamom powder, saffron (if using) and slivered nuts.

7. Cancel the saute button and transfer the dessert into the plate or bowl.

How to make Dry Meethi Seviyan on a stovetop?

1. Heat ghee in a heavy based pan or kadai.

2. Add broken saviyan.

3. On a low heat roast.

4. Until light brown.

5. Add water, mix.

6. Mix sugar.

7. Let the water evaporate.

8. Add cardamom, saffron and nuts.


Do not roast saviyan on high heat, they might burn and taste bitter.

Even if the vermicelli seems dry when adding the boiling water, still hold off adding too much as the sugar will release its own moisture in the later step.

Sweet Vermicelli video

This sweet vermicelli is quick and easy Indian pudding that is served in a brass bowl and garnished with red dried rose petals, green pistachio.

More dessert recipes for you to try:

1. Nariyal Kesar Siro

2. Garvanu (Gujarati semolina Kheer)

3. Shakkarpara

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Meethi seviyan, milk, sweet dry vermicelli, sweet vermicelli
Inadian, Pakistani
Yield: 4 servings

Meethi Seviyan without milk- Sweet Vermicelli

Meethi Seviyan without milk- Sweet Vermicelli

This is an easy to make dessert recipe that can be easily made at home with a handful of ingredients and can be done under 15 minutes.
Prep time: Cook time: 15 MTotal time: 15 M


  • 100 g vermicelli
  • 80 g sugar
  • 200 boiling ml of water
  • 1/2 tsp cardamom powder
  • Small pinch saffron
  • 2-3 tbsp ghee
  • 2 tbsp chopped almond and pistachio nuts


How to cook Meethi Seviyan without milk- Sweet Vermicelli

  1. Heat ghee in a heavy bottom pan, add vermicelli and fry continuously until light brown.
  2. Add the boiling water and let vermicelli cook.
  3. When water absorbs, add sugar and let it cook until sugar is mixed very well.
  4. Add cardamom powder and saffron, mix. 
  5. Turn off the heat, serve in a bowl and garnish the vermicelli with nuts.
  6. Enjoy !


You may want to fry nuts before adding vermicelli in the ghee.
You can add cashew nuts and raisins too.
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The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

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Note:- This post was originally posted in NOVEMBER 2012 but I have updated the post since with newer photos and content. 


  1. omg!!!!!!! droooooool!!!!! love love the pics!!

  2. Much appreciated post during this lockdown when ingredients are limited. No milk no khoya makes it worth trying.

    1. Thank you Payal. Some desserts are so delicious when made with less ingredients.

  3. Drooling here! I love the pics and somehow never thought of making methi seviya without milk. Maybe because I grew up with the milky version. This certainly is a life saviour.

  4. Such a delicious sweet treat with seviyan and perfect for lactose-intolerant people like my husband. I will definitely try your version for him sometime. beautiful clicks as usual.

    1. Thanks Pavani, I am sure your husband will like this easy dessert.

  5. A look at Meethi seviyan and I am craving for it more. We had this yesterday only for breakfast and paired it with fried potatoes.
    And made kheer today with leftover sevai.
    Good to know that you too make it without khoya and milk.
    Lovely pics.

    1. Lata, your comment making me hungry again :) Wish to have potato and this saviyan again.

  6. Drooling over your photos here, Jagruti! Love these meethi seviyan! They look so festive too. Thanks for sharing.

  7. Now you've got me craving for some.... meethi seviyan or rather meethi sev as we call it was often prepared by mum on Saturdays for the whole family. At that time I's always thought that its only prepared with water, till I got married and came across thick seviyan made in milk during Eid in Mombasa. Quick and easy to make and love the clicks.

    1. Mayuri, thanks for stopping by and lovely words.

  8. Wow the new pictures are stunning jagruti. We only make meethi seviyan on Karwa chauth morning during sargi time. Your version looks very interesting to try.

  9. This is quite new to me, never had sweet seviyan without milk. It's really good to know about the different kind of dishes that is enjoyed. Nice clicks.

  10. Without khoya and milk, this sweet dish is simply craving me ;P
    The pictures are again tempting me to try soon and enjoy with loads of dry fruits on top

  11. The meethi seviyan looks so scrumptious. I loved the options you gave with milk or condensed milk.


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