5 dishes you can make with Vermicelli


5 dishes you can make with Vermicelli

Vermicelli is popular food here for being rich in proteins and an instant serve for guests too. Vermicelli here is usually cooked as a sweet or dessert in many different ways. It is enjoyed by people from all walks of life and is a must eat kind of dessert on special occasions.

How often do you ever cook or have vermicelli in your meals? Well in Pakistan it is one of the staple food products. In this region it is known as Seviyan and is made from Maida. It is popular food here for being rich in proteins and an instant serve for guests too. Vermicelli here is usually cooked as a sweet or dessert in many different ways. It is enjoyed by people from all walks of life and is a must eat kind of dessert on special occasions.
Here are some recipes that would become one of your favorite sweet dishes of all time:



  • Sugar – 1 cup

  • Water – 1 cup

  • A-1 Vermicelli –

  • Butter – 4tbsp

  • Barfi/Khoya – 1/2 cup

  • Cottage cheese/Cheese slices –1/2 cup/6 slices

  • Cream one pack


  1. Take sugar, add it into 1 cup water and keep it on the stove until the sugar is melted and dissolved.

  2. Take it off the stove and let it cool.

  3. Now take the packet of A-1 vermicelli and crush them in 1 inch pieces.

  4. Add butter into the A-1 vermicelli and mix them well.

  5. Oil a baking dish.

  6. Layer half of the A-1 Vermicelli in the dish.

  7. Layer khoya/barfi and cottage cheese/cheese slices on top of the A-1 Vermicelli.

  8. Layer the remaining half of A-1 Vermicelli now.

  9. After adding the last layer, press it well so that the layers are set evenly.

  10. Put the dish in the pre heated oven (180 degrees)

  11. Bake for 30 minutes until the Vermicelli turns golden.

  12. After taking out the dish from the over, pour the sugar syrup on it.

  13. Beat fresh cream and layer it over the Vermicelli.

  14. Put it in the refrigerator to cool and then serve it cold.

Sheer khorma


  • Milk, full cream – 500 Ml

  • A-1 Vermicelli (broken into small pieces), roasted – 50 Gram

  • Sugar - 1/4 Cup

  • Dates, chopped – 2 Tbsp.

  • Raisins - 1/4 Cup

  • Almonds (cut into pieces), blanched - 1/4 Cup

  • Pistachios – 1/4 Cup

  • Ghee – 1/4 Cup

  • Saffron – 1/2 tsp

  • Cardamom powder – 1/2 tsp


  1. Take a pan and pour ghee in it.

  2. Add almonds, raisins and pistachios to it. Sauté well.

  3. Now in another hot pan with ghee, add A-1 Vermicelli. Roast well.

  4. In another wide pan simmer the milk till it thickens, add sugar and simmer again.

  5. Add the roasted A-1 Vermicelli and dry fruits along with dates and saffron.

  6. Mix well till simmer.

  7. Add cardamom powder. Bring to simmer.

  8. Serve chilled, garnished with dates.

Meethi Seviyan


  • Ghee – 1 tbsp.

  • Crushed A-1 Vermicelli – 1 cup

  • Milk – 2 cups

  • Sugar – 1/4 cup

  • Cardamom powder – ½ tsp

  • Milk powder – 1/4 cup

  • Raisins – 10-12

  • Almond (sliced/crushed) – 4-5

  • Pistachio (sliced/crushed) – 4-5

  • Cashew (sliced/crushed) – 4-5


Preparation for Meethi Seviyan:

  1. Firstly, keep all the ingredients ready for making Meethi Seviyan break the A-1 vermicelli and keep aside.

  2. Chop the dry fruits and place aside.

Making Meethi Seviyan:

  1. Heat a pan and then add 1 tbsp. ghee.

  2. Let the ghee melt and then add 1 cup of A-1 vermicelli.

  3. On a low to medium flame, with frequent stirring roast the A-1 Vermicelli till they become golden.

  4. Add all the chopped dry fruits and raisins, stir them nicely.

  5. Lower the flame and pour 2 cups of milk, instead of milk you can also add water.

  6. Now add 1/4 cup of milk powder, and mix well.

  7. Sprinkle 1/2 tsp cardamom powder and stir well.

  8. The mixture will start thickening and the A-1 Vermicelli will also begin to absorb milk, when all the milk has been absorbed, switch off the flame.

  9. Serve Meethi Seviyan hot or warm or chilled, you can even garnish with some sliced dry fruits while serving.

Seviyon ki  Kheer


  • Ghee –1 tbsp.

  • Cloves – 3 (optional)

  • A-1 Vermicelli – 1 cup

  • Milk – 1 liter

  • Sugar – 7-8 tbsp.

  • Cardamom powder – 1/2 tsp

  • Almond – 1 tbsp.

  • Chopped cashews – 1 tbsp.

  • Saffron strands – 4-5

  • Golden raisins – 1 tbsp.


Roasting Vermicelli:

  1. Heat 1 tbsp. ghee in a pan.

  2. Add 3 cloves and fry for 2 to 3 minutes.

  3. Add the crushed A-1 Vermicelli into the pan.

  4. Sit and continuously roast the A-1 Vermicelli on a low to medium-low flame.

  5. Roast till the Vermicelli turns golden brown.

Making Vermicelli kheer:

  1. Reduce the flame to its lowest and slowly pour milk in the pan and mix it well.

  2. Simmer milk on a low to medium-low flame, stir occasionally so that the milk or A-1 Vermicelli doesn’t stick to the bottom of the pan.

  3. Let the milk come to a boil, once the milk comes to a boil, then add 7 to 8 tbsp. sugar or as per taste.

  4. Mix very well so that all the sugar dissolves.

  5. Then add 10 to 12 saffron strands and stir it well.

  6. Add 1 tbsp. of sliced almonds, 1 tbsp. chopped cashews and cardamom powder, stir it well.

  7. Cook the Vermicelli kheer mixture for 4 to 5 minutes more till the Vermicelli gets cooked and the milk thickens, when the Vermicelli has softened and cooked well the kheer will also thicken and look creamy.

  8. Switch off flame and then 1 tbsp. raisins and mix again.

  9. Taste the Vermicelli kheer if required you can add more sugar.

  10. Serve the Vermicelli hot, warm or chilled you can garnish with some chopped nuts.

Note: The kheer will thicken on cooling.

Vermicelli pudding


  • Almond milk – 1 1/2 cup

  • Cashew milk – 1 1/2 cup

  • A-1 Vermicelli – 1 1/2 cup

  • Water – 1 1/2 cup

  • Sugar – 8-9 tbsp.

  • Green cardamom (crushed) – 4-5

  • Black currants (chopped) – 1 tbsp.

  • Saffron – 1 pinch 


  1. In a pan roast the A-1 Vermicelli till they get a golden hue.

  2. Lower the flame and in the same pan add both the cashew milk and almond milk, stir.

  3. Add sugar and mix well.

  4. The mixture will begin to thicken as the vermicelli begins to get cooked.

  5. If you want a thin pudding, then add water

  6. Whereas if you want a thick pudding like kheer then there’s no need of adding water.

  7. Simmer for 7-10 minutes till the vermicelli becomes soft and is cooked well.

  8. Add the cardamom powder, saffron and raisins.

  9. Simmer vermicelli pudding for a couple of minutes or till the mixture thickens slightly or as per your requirement.

  10. Then remove from fire.

  11. Serve vermicelli pudding hot or warm or you can chill the pudding and serve it cold.

Try these delicious vermicelli desserts and sweet dishes today. If the unavailability of vermicelli in your town is your problem, then A-1 had already dealt with it for you. Just visit the website of A-1 and order vermicelli from the website today and also get a chance to avail discounts. http://a1spicesonline.com/shop/all-products