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    You are in: Home / Recipes / Seviyan - Sweet Asian Vermicelli (Toasted) Recipe
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    Seviyan - Sweet Asian Vermicelli (Toasted)

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    5 mins

    35 mins

    Um Safia's Note:

    There are many, many versions of Seviyan (& spelling), you will find it differs from house to house & of course there are regional variations. Seviyan is the name of the toasted vermicelli used to make sweets aswell as savoury dishes in countries such as Pakistan & India. It is eaten throughout the year but comes into it's own during Ramadan. This is great fro Suhor (the morning meal before dawn) or as a desset after Iftar (the evening meal). I also like to make this a little drier & reduce the sugar somewhat. Recently I discovered that it's fun to swap the almonds & pistachios for a handful of prepared 'tropical fruit & nut mix' like you find in the health food shops & supermarkets). Seviyan is easy to find in most Asian supermarkets as well as the international isle in your regular supermarket - where it'll be sold as Pakistani Vermicelli. I most recently bought mine from Tesco in the UK - 2 packs for 50p

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    Units: US | Metric

    • 4 -5 tablespoons sunflower oil (you can use vegetable or canola too)
    • 7 ounces toasted vermicelli (Seviyan)
    • 2 cups whole milk (I use semi skimmed)
    • 1/2 cup sugar (you can reduce the amount to a 1/4 cup)
    • 8 -10 whole green cardamom pods
    • 4 tablespoons slivered almonds
    • 20 shelled and sliced pistachios


    1. 1
      Place oil in a medium sauce pan, break the vermicelli into inch-long pieces (I find it easy to lay on a chopping board & slice with a large chefs knife) and add to the pan.
    2. 2
      Cook the vermicelli over a medium heat, stirring occasionally. When the vermicelli has browned to a walnut colour - about 5 minutes, add the milk and almonds.
    3. 3
      Gently bash the cardamom pods with a rolling pin or bottom of a heavy pan to release the seeds. Add the seeds to the cooking pan & add the sugar.
    4. 4
      Cover and cook for 20 to 25 minutes over medium heat. The vermicelli will begin to soak up the milk. Check every 5 minutes to see how much milk has been absorbed & be careful to stir occasionally.
    5. 5
      When the milk is almost completely absorbed, turn the heat as low as will go & cook with the lid off for around 10 minutes or until the noodles are separated.
    6. 6
      Serve warm in small bowls topped with the pistachios. To make this a creamy dessert, you can also spoon over a little single cream or evaporated milk!
    7. 7
      (If using the mixed fruit & nut add half of it at the time when the almonds are added & the remainder to decorate like the pistachios).

    Ratings & Reviews:


    Nutritional Facts for Seviyan - Sweet Asian Vermicelli (Toasted)

    Serving Size: 1 (220 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 534.9
    Calories from Fat 209
    Total Fat 23.2 g
    Saturated Fat 4.6 g
    Cholesterol 12.2 mg
    Sodium 55.8 mg
    Total Carbohydrate 70.5 g
    Dietary Fiber 2.7 g
    Sugars 32.9 g
    Protein 12.4 g

    The following items or measurements are not included:

    green cardamom pods

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