This recipe is a really easy indian sweet (mithai), perfect for an impatient cook such as myself. This was done in under 30 minutes (including washing the dishes!).
I like that the vermicelli sweets have a crunch to them and use ingredients that are so readily available. I make small balls from the mixture, makes it easier to serve and looks super cute. However, I’ve mostly seen it pressed into a tray and cut into squares. You can make it any shape you like.
Recipe: Sev Paak
Also known as: Seviyan Mithai/Vermicelli Sweets/Bars/Balls/Confectionary
Servings: Makes about 20 small balls
- 1/4 cup butter
- 1 packet vermicelli (sev), 180 grams
- 1 can sweetened condensed milk, 300 ml
- heavy pinch of saffron strands (kesar), optional
- heavy pinch of cardamom powder (elchi)
- 1/2 cup dessicated coconut, plus some for garnishing
- 4 Tbsp chopped unsalted almonds/pistachios, plus some for garnishing optional
- Before opening the vermicelli packet, pound the packet to crush the vermicelli to make it into small pieces.
- If using saffron, soak in a tablespoon of hot water.
- In a wide bottomed pot, melt the butter on medium heat. Add the cardamom powder and saffron.
- Add the crushed vermicelli. Stir-fry the vermicelli till is releases a nutty aroma and browns slightly, about 5 minutes. You many increase the heat slightly. Watch the vermicelli since it burns easily.
- Add the dessicated coconut and nuts (if using), and then add the sweetened condensed milk.
- Keep stirring, reduce heat and cook until the mixture thickens and leaves the side of the pot, about 5 minutes.
- Pour into a plate to cool slightly.
- Immediately make balls with one heaped teaspoon of the mixture. Roll in dessicated coconut or nuts.
- Harden in the fridge.