STREAMING NOW: Jamie's Super Food

Seviyan - Sweet Asian Vermicelli (Toasted)

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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”

Ingredients Nutrition

  • 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)
  • 12 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. 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. 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. 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. 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. 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. 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. (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).

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a