Sweet Vermicelli - Instant Pot (Stovetop)

Sweet Vermicelli or Kimami sewai, is a traditional Awadh style Indian dessert cooked in an instant pot. Meethi semiya is rich in taste and dry in texture unlike vermicelli kheer and sheer khurma.

Served mostly in the month of Ramadan. Thin sewai (vermicelli) cooked in ghee, khoya, dry fruits, and sugar, loved by everyone due to its delicious taste.

Using instant pot to make this dry seviyan makes the process easy."You really have to be mindful while enjoying these yummy Indian desserts."

This Sweet vermicelli, I first tasted when I was 15 years old, and since then I fell in love with the texture, taste, and aroma. I had been trying to replicate the same and finally, I made it.

You can easily make this meethi semiyan using thin vermicelli recipe in a normal pan instead of Instant Pot.

I used thin vermicelli to make this traditional dessert, they cook very fast without pressure cooking. We need to pressure cook while using thick vermicelli for the same recipe instructions.

Making in an instant pot was easy. If you make with thick vermicelli than pressure cooks it for 3 minutes.

Sweet vermicelli is a perfect one-pot dessert to make in the instant pot in 20 minutes.

Why you will love this recipe

Sweet seviyan is also known as Sweet Vermicelli, meethi semiya, meethi seviya, meethi sewai or Kimami Sewai, Kimami seviyan.

It is very rich in taste and cooked with milk, khoya (milk solids), sugar, ghee (clarified butter), and loads of dry fruits.

Kimami Sevai is a dry dessert made using thin vermicelli. You can use normal thick vermicelli as well to make this.

If you really want to feel the real, royal taste of this dessert then be generous with ghee & dry fruits.

Ingredients

Please refer recipe card for detailed ingredients list measurements

This is the list of ingredients to make dry sweet vermicelli,

• Thin vermicelli- Sweet vermicelli are dry vermicelli recipes and known as kimami sewai. They are best to make with thin vermicelli. Use 1 cup of normal thick vermicelli to replicate the same recipe.
• Milk products- khoya (milk solid) & milk gives a rich taste to this dessert.
• Ghee- ghee (clarified butter) is used again for rich taste & aroma. Check for aromatic homemade ghee recipe.
• Dry fruits- Chopped pistachio, sliced almond, desiccated coconut, raisins, cashew separated in halves
• Sugar- sugar (add extra ¼ cup to make sweeter)
• Flavors- cardamom powder and rose water
• Other- water

How to cook Sweet Vermicelli

Using thin sewai

Using thick seviyan

Using thick sevai requires pressure cooking. So let see how can you make dry meethi seviya in an instant pot. Use 1 cup of roasted vermicelli in place of thin vermicelli in this recipe. Rest everything is the same.

1. Gather all the ingredients and set the SAUTE mode on.
2. Add ghee in the inner pot and then add dry fruits like cashew, almond, pistachio, and raisins.
3. Roast them for 30 sec to 1 min.
4. To this add thick vermicelli.
5. Further add milk, water, desiccated coconut, sugar, and grated khoya. Stir well and CANCEL the SAUTE mode.
6. Close the lid and set vent in the sealing position. Set it to PRESSURE COOK mode and cook for 1 minute on HIGH pressure.
7. Once the time over and instant pot beeps, wait for 10 minutes for natural pressure release. After 10 minutes of release the remaining pressure manually.
8. Carefully open the lid, stir the vermicelli. Add cardamom powder, rose water, and mix well.
9. Let the sweet vermicelli come at room temperature. Garnish with dry fruits and silver leaves before serving.

Meethi sewai on stovetop

1. To make kimami semiya in the stovetop method, first, gather every ingredient in the workplace. Heat a nonstick pan on medium heat.
2. Add ghee and dry fruits in a pan. Roast for one minute on medium heat. Transfer these roasted dry fruits in a bowl.
3. Add vermicelli in the same pan. Roast till vermicelli changes color to a golden brown. NOTE Do not roast if you use roasted vermicelli.
4. Now add sugar, milk, water, desiccated coconut, and grated khoya. Mix well.
5. Lower the heat and cover the pan with the lid. Cook for 5-6 minutes or till vermicelli is cooked.
6. Once it is cooked stir the mixture and add cardamom powder, roasted dry fruits & rose water. Give a nice stir. Cook on low heat for some time till the mixture become dry.
7. NOTE it may look like a sticky mass but do not worry it will be dry once come down to room temperature. Switch off the flame and let the sweet vermicelli come at room temperature.
8. Garnish it with dry fruits and serve.

Variations

There are another two ways to cook vermicelli. And you can call them two variations to sweet sevai recipe.

• Vermicelli kheer or sewai payasam is a variation to kimami sewai. In kheer, vermicelli is cooked with milk, and consistency looks like Indian rice pudding.
• Sheer khurma is another rich in taste dessert prepared during Ramadan. It is very similar to vermicelli kheer but added extra dry fruits, milk, and dates.

Serving suggestions

Indian sweet vermicelli is served a bit warmer in general as it taste best warm.

• You can serve with a dollop of vanilla ice cream.
• Make parfait with rabdi or basundi

Storing suggestions

Kimami seviyan are very easy to store and they don't go waste upto 2 weeks. I have made it 1 week before and keeping in the fridge.

• In the fridge- You can keep this dessert maximum for a month. Keep them in a clean container with a lid and place in the fridge.
• In the freezer- YES, you can freeze for more than a month. Just portion them and freeze. You need to thaw it before reheating.
• Reheating in the microwave- If you are taking out of the fridge then 30 sec to 1 min is enough to reheat this sweet dish in the microwave. In case of coming out of the freezer then first keep at the kitchen counter to thaw. And then microwave it.
• Reheating on the stove- heating on the stove is similar to a microwave heat option. Heat a pan on medium heat. Directly add the portion of sevai you need to reheat, in the pan. Stir it till your desired temperature. DO THIS step only after thawing when coming out of the freezer.

Tips & FAQ's

• Type of Vermicelli used- you need the thinnest vermicelli to make this traditional sweet. To make the best "Sweet vermicelli or Kimami seviyan" you need the thin version of vermicelli. Having said that, you can use any variety of vermicelli to make it.
• Ghee(clarified butter)- Traditionally ghee is used generously in this sweet, which brings out the flavors. I used just 2 tablespoon ghee.
• Khoya (milk solid)- Khoya is used for texture and to enhance the rich taste. Feel free to replace it with milk powder or just eliminate it.
• Sugar- To sweeten sewai, I used cane sugar. You can also use stevia or jaggery.
• Dry fruits- I added pistachio, cashew, almonds, raisins, and coconut powder in dry fruits. Feel free to use any combination of dry fruits though.
• Milk- seviyan cooked in milk taste better then if cooked in water. I used a 50:50 ratio to cook them.
• Water- water added in a combination with milk to cook vermicelli.
• Fragrance- cardamom powder and rose water should be used for aroma. I use cardamom powder & rose water.
• If using Thich vermicelli then I prefer to buy a roasted version. This really saves a few minutes.

You can also check some more dessert recipes to make.

• Moong dal laddu
• Rice kheer (Indian rice pudding)
• Carrot halwa
• Fruit Custard
• Moong dal barfi
• Mango Lassi
• Layered Chocolate barfi
• Lavang Latika

You can check the whole collection of desserts to make on any festive occasion. Visit these Instant pot recipes too, further for more cooking.

Instant pot beets and Instant pot ghee are one of the beginner friendly recipe to make.

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