Vermicelli halwa or Meethi Semai ka halwa

Vermicelli halwa or Meethi Semai ka halwa

Vermicelli halwa or Meethi Semai ka halwa brings back my childhood memories. Vermicelli halwa or Meethi Semai ka halwa is made up of semolina vermicelli, ghee or clarified butter, cardamom and sugar.  It is a quick, easy dessert that you can make when you have unexpected guests .Though this dessert does not use any condensed milk or calls for extra ghee or clarified butter, yet its taste is scrumptious and very delicious. You can add some kesari colour to the dish to make it more appealing. Check out banana sheera, gulacha sheera, beetroot halwa and other desserts in #IndianSweets and #Desserts.



Vermicelli halwa ( Meethi Semai ka halwa)
Cook time
Total time
Recipe type: Eggless Dessert
Cuisine: Indian
Serves: 4
  • 1 cup seviyan/vermicelli broken in small pieces
  • 2 tablespoon unsalted butter or ghee or cooking oil
  • ¾ cups sugar
  • 3 cups water
  • 1 tbsp chopped cashews
  • 20-24 raisins
  • ½ tsp Cardamon powder
  • ½ tsp edible food color or 2-3 strands of saffron
  1. Heat a pan and add ghee to it. Add vermicelli into the pan and saute it on low medium heat till it turns light brown. Remove the roasted vermicelli from the pan. There will be some ghee still remaining on the pan.
  2. Saute cashews and raisins in the same pan till the cashews turn light golden. Remove and keep it aside.
  3. Now add 3 cups of water in the same pan and bring it to a boil on medium heat. Add the vermicelli into the hot water and let it cook till it becomes soft. Add sugar and food color or crushed saffron.
  4. When the vermicelli is cooked add the cardamom powder. Stir and mix.
  5. Cook till the sugar dissolves . Do not overcook as the vermicelli will harden on cooling. So take off the vermicelli halwa as soon as the sugar dissolves.
  6. Serve the vermicelli halwa hot in a bowl and garnish it with sautéed cashews and raisins.


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