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Recipes,Indian sweets,Desserts

Sindhi Seviyan or Seyun

Oct 17, 2012







Watch Veena aunty prepare Seviyan or sweet vermicelli, the Sindhi way.


    100 gms. Vermicelli
    ½ cup sugar
    5-6 tbsps melted pure ghee
    8 cardamoms ( seeds removed and gound coarsely)
    6 to 8 almonds finely chopped
    2 cups water


  1. Transfer the sugar into a deep pan
  2. Add 1 cup water to the sugar
  3. Coarsely ground 7-8 elaichi (cardamom) in a mortar and pestel
  4. Separate the peels of cardamom
  5. Add the grounded cardamom seeds to the sugar and water mixture
  6. Place the pan on a high flame to let the sugar syrup get ready
  7. Place the kadai/ deep frying pan on to a high flame
  8. Heat 6-7 tbsp of pure ghee into the kadai
  9. Add the vermicelli (seviyan) into the ghee
  10. Stir the vermicelli (seviyan) in the ghee on a low flame for 10-12 minutes or till it turns golden brown
  11. TIP: Continuous stirring helps the vermicelli (seviyan) get evenly roasted
  12. Check on the sugar syrup, once all the sugar has dissolved and the water has come to a boil, turn off the flame
  13. Add the sugar syrup in the vermicelli (seviyan)
  14. Let the vermicelli cook in the water
  15. Stir until the water has evaporated
  16. Cover the kadai with a lid and let the vermicelli (seviyan) steam for 4-5 minutes on a low flame
  17. Garnish the sweet seviyan with chopped almonds.
  18. Serve hot.

About Veena GidwaniFollow On


Veena's “I’ve No Time To Cook” Book and YouTube channel are all about simple and quick recipes for working professionals. A self-taught cook, she has appeared on several food shows including 'The Foodie' with Kunal Vijayakar and Mirch Masala.

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