Meethi Seviyan | Seviyan ka Muzaffar is sweet delicacy loaded with lots of nuts, ghee, sugar, seviyan and dry coconut flakes. This is an Eid Special seviyan recipe. Meethi Seviyan (Sweet Vermicelli) is an easy recipe which is made in just 15 minutes. This recipe is perfect for little sweet cravings.
About The Recipe
During Eid time especially in Eid-ul-Fitr, recipes made with seviyan play a big role. Both homemade and store bought seviyan are used in making seviyan (pronounced as ‘say-wiy-ya’) recipes. Meethi Seviyan is light and mildly sweet version of sheer khorma.
My mom makes delicious meethi seviyan especially for me as I am not fond of sheer khorma. She also packs meethi seviyan along with other delicacies as a part of Eid return gift too.
Hyderabadi Meethi Seviyan is made with fine vermicelli which are especially available during Ramadan. Chutae ki Seviyan is used in making this recipe.
Seviyan ka Muzaffar is another name for meethi seviyan. Muzzafar means finely chopped mixed fruits. As soon as Ramadan starts, mom makes a big jar of Muzaffar ready.
Eid Special Dessert Recipes
What is Muzaffar?
Muzaffar is mixture of chopped mixed dry fruits. Muzaffar mainly include almonds, cashew, raisins, pistachio, dry dates, desiccated dry coconut and chironji (Cuddapah Almonds).
This is used as a garnish on doodh seviyan, sheer khorma, mithi seviyan, etc. This is also mixed and cooked along with seviyan.
In Awadhi Cuisine, Muzaffar refers to sweet dish which is either made with rice or vermicelli , sugar and ghee.
A pack of Muzaffar is also sent along with other goodies as gift to newlyweds in Ramadan.
How To Make Muzaffar?
- Soak almonds in enough water for 3-4 hours and remove the skin.
- Pat almonds dry and finely slice them. Spread on a kitchen tissue and leave to dry.
- In the same way, wash and soak chironji in normal water for 2-3 hours.
- Drain the water and place the chironji on dry kitchen towel and gently rub to get the skin off.
- Leave this to dry under the fan. Upon drying you can easily remove the skin.
- Finely slice dry dates and pistachio. Set aside.
- Combine sliced almonds, chironji, pistachio and dry dates.
- Add 2-3 tbsp. of ghee to a pan and gently fry the mixed nuts and dates.
- Fry till they start to turn nice golden. Remove from pan and leave to cool.
- To this add desiccated dry coconut powder and raisins. Mix well and store in a moisture-free air-tight container.
- Stays fresh for 2-3 months, if stored in refrigerator.
- You can even add cardamom powder, saffron and rose petals too.
Main Ingredients To Make Meethi Seviyan Recipe
Seviyan – Also called as semiya is the star ingredient of this sweet recipe. Special seviya called chutae ki You can use fine vermicelli too. Roasted chutae ki seviyan is best for making this recipe. If you are not able to find roasted seviyan, then dry roast the seviyan before using them.
Sugar – I have used white granulated sugar. You can use brown sugar or jaggery powder too.
Ghee – Use good quality desi ghee. You can use any non flavoured vegetable oil, but ghee adds flavour and taste to the recipe.
Dry Fruits – I used almonds and chironji. You can use unsalted pistachio, cashews, raisins, etc;
Colored Coconut Flakes – You can find dry and colored coconut flakes in any grocery store during Ramadan. Dry coconut flakes brings nice crunch and good flavour. You can purely skip adding dry coconut flakes. If you are not finding colored coconut flakes, you can easily make them at home.
How To Make Colored Coconut Flakes At Home
Colored coconut flakes add appealing and colorful look and bring crunch in the recipe. You can easily make this at home. All you need is dry coconut and few edible colors.
Using a scrapper, scrape the outer brown layer of dry coconut. Cut into half and using normal holes side of the grater and grate coconut into flakes.
Spread them on a kitchen towel and gently pat them.
In a bowl mix the color of your choice with 1 tbsp. of water. Sprinkle this on coconut flakes. Toss well.
Repeat and complete with other colors too. Leave this to dry under fan.
Once dried completely, store them in a clean and dry moisture free air-tight jar. Stays good for weeks.
- 1 cup fine Seviyan
- 4 tbsp. Sugar
- 2 tbsp. Ghee
- ¼ tbsp. green Cardamom powder
- 3 tbsp. fine sliced Almonds
- 1 tbsp. Chironji
- 1 pinch Saffron
- 6 tbsp. lukewarm Milk
- ¼ cup Water
- 1 tbsp. coloured Dry Coconut flakes
- ½ tbsp. dry Rose petals, optional
How To Make Meethi Seviyan
- In a small bowl combine milk with saffron and set aside.
- In a heavy bottom cooking vessel, add ghee and fry sliced almonds and chironji until very light brown.
- Turn off the flame and drain these onto a kitchen tissue and set aside.
- You can skip the above two step and directly add 2-3 tbsp. of muzaffar.
- Now in the same pan add seviyan and fry till they start to change color. Drain and set aside.
- In the same pan, add water and when it starts to boil add cardamom powder. Stir and on low flame add seviyan.
- When the seviyan starts to thicken, stir in milk and saffron mixture. Cook for a minute and add sugar.
- Sugar solidifies and loosens up the seviyan. Give a gentle stir and turn off the flame.
- Serve warm by garnishing with fried almonds, chironji, dry rose petals and dry colored coconut flakes or spoon of muzaffar.
- Add love to make this meethi seviyan taste ‘Yummy’.
Lubna's Serving Suggestions:
Meethi seviyan tastes best when served at room temperature. Serve by adding lots of chopped dry fruits.
You can serve this as evening snack and also as post meal dessert.
Meethi Seviyan is eid special recipe and is served along with other eid recipes.
This is perfect for iftar and iftar parties.
Amount Per Serving: Calories: 103Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 12mgSodium: 10mgCarbohydrates: 11gFiber: 1gSugar: 10gProtein: 1g