Sweets · Mitharaan
Mithi Seyun
Sweet vermicelli
Mitho vermicelli (seyun): broken vermicelli is roasted in ghee, boiled in cardamom-scented water until the water is gone, then sweetened with sugar and finished by simmering with the pot set on a tawa (griddle). It is served piping hot, at breakfast or tea-time with roasted papad, or as a dessert with any meal.
Ingredients
Make
Measure in
Cups are shown in grams or ml; spoons stay as spoons. Panja Khada’s own weights are used where they give them (1 cup of flour is 150 g, rice or dal 200 g, curd 225 g, milk or water 240 ml), and standard kitchen weights otherwise.
Method
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Break the vermicelli into medium-sized pieces.
Heat the ghee in a toap (pot) on a medium flame. Add the vermicelli and roast for a couple of minutes, until it is light brown in colour.
Add the water and the powdered cardamom and cook on a medium flame.
When the water has dried up (evaporated), add the sugar and stir lightly until it caramelizes.
Let the syrup be absorbed by the vermicelli. Then set the toap on a tawa, lower the flame and let the mithi seyun simmer.
After , remove from the heat and serve piping hot.
My notes
Your family’s way with this recipe, or a reminder for next time. Kept on this phone or computer, and shown in cook mode.
Serve with
Breakfast or tea-time with roasted pappad (papad); also a sweet to go with any meal.
Recipes mentioned here
Nutrition
EstimatedPer serving
380 kcal
- Protein
- 4 g
- Carbohydrate
- 70 g
- Fat
- 9 g
We estimate about 5 servings from the weight of the dish.
Whole recipe
1,890 kcal
- Protein
- 22 g
- Carbohydrate
- 351 g
- Fat
- 47 g
Everything in the ingredients list.
These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. How we estimate
Where this recipe comes from
Recipe from Panja Khada by Bharat and Deepa Chachara.
See the original recipe and photos