Meethi Seviyan (Sweet Vermicelli) Recipe by Manjula



View full recipe at http://www.manjulaskitchen.com/meethi-seviyan-sweet-vermicelli/ Learn how to make Meethi Seviyan (Sweet Vermicelli) Recipe by Manjula …

source

You May Also Like

About the Author: Manjula's Kitchen

28 Comments

  1. Is that Sugar or Sugar powder
    If it is sugar, when you are adding sugar, sewaiyan is almost dry how sugar will melt, where our sugar is thick
    and what about water is it 3 to 4 cups or 3/4 cup doesn't understand
    I poured 3 to 4 cups because after pouring 3/4 cup sewaiyan got dry suddenly

  2. Thank you, this is the very first dessert i made..after having watched the video for around 3 times. Made it quite perfectly, was appreciated a lot 🙂

  3. This is the way I make them always. This is what my mother used to make too. And it is a must in our home on Raksha Bandhan day. Only, I use Bambino vermicelli, which is more suitable, as it is already cut into small pieces, & sometimes you can fid it pre-roasted. That saves time on roasting. And I flavor it with kewra water. They need to be fried in ghee as Manjula ji jas demonstrated, because that changes both the texture of the prepares sevaiyan & their flavor. Without frying they have the mouth feel & taste that is more like wallpaper paste.

Leave a Reply

Your email address will not be published. Required fields are marked *