Sugar-Laced Sweet Pakistani Vermicelli/ Qawami Seviyaan

I mentioned last week that I was in charge of the desserts for our Eid gathering.  One of the things that I made were these Qawami Seviyaan, which are Pakistani style vermicelli that are cooked in a simple syrup.  My in-laws traditionally only eat Sheer Khurma on the Eid following Ramadan, but my family has a tradition of making and eating Sheer Khurma on both Eids.  This past Eid felt strange without any Seviyaan, or vermicelli, so I quickly whipped up this version on Eid morning.  Qawami is the Urdu word for simple syrup, and Seviyaan is the Urdu word for vermicelli.

This is a very simple recipe that can be prepared and on the table in a matter of 15 minutes.  And it’s fancy name and display is a sure way to impress even the harshest of critics 😉


Qawami Seviyaan

Yield:  6 – 8 Servings


  • 2 cups water
  • ¾ cup sugar
  • 4 cardamoms
  • Pinch of saffron
  • 2 tablespoons unsalted butter
  • 200 grams Pakistani style vermicelli, torn up into 2-inch pieces
  • Crushed pistachios or almonds, for garnish


Combine water, sugar, cardamoms, and saffron in a saucepan.  Cook over medium high heat until the sugar has dissolved.  Remove from heat and set aside.

In a large cooking vessel, melt butter over medium heat.  Add vermicelli and cook, making sure to stir often, until golden brown, up to 5 minutes.  Add prepared sugar syrup and allow the vermicelli to soak up all of the liquid; Keep an eye on the vermicelli because it doesn’t take long for all of the syrup to be absorbed.

Serve warm, at room temperature, or cold.  Garnish with crushed nuts.


17 responses

    • Thank you Fae! 🙂 it’s a very simple and easy recipe that takes practically no time at all to throw together! I hope you do give it a try 🙂

      You can find the vermicelli at any local Indian or Pakistani grocery store. From what I gather, you live in the San Francisco Bay Area right? If so, there are many manyyyy Indian/Pakistani stores you can find this at!
      Btw, I’m on a flight to San Francisco right now 🙂 you see, I was raised there and only moved after getting married 🙂 my family is still there 🙂

    • My in-laws call Eid ul Fitr “meethi Eid”… So maybe that’s why they don’t eat Sheer on Eid ul Adha? Who knows, but I freaking love seviyyan! And I honestly feel like Eid isn’t Eid without any LOL 😀
      Dude this is such a good recipe when you’re short on time and you need some dessert. When you add the sugar syrup, the seviyyan just drink it all up!

  1. Salam alaikum sister,

    MashaAllah this dessert has to go on my to make list I mean its quick and simple what can go wrong? Do you also prepare something similar with semolina called suji halva? That really satisfies my sweet tooth.

    • Wsalam sister!
      It’s such a simple recipe, isn’t it?
      You like sooji halwa? That’s amazing! My son absolutely loves it too! You can use the guidelines from this recipe, and swap our the vermicelli for semolina… You might need to adjust the sugar and water amounts, but they can easily be played around with. Can I tell you a little secret? 😉 I like to use milk or a combination of milk and water in place of only water. It adds a softness to the semolina (without additional oil/butter/ghee) 🙂

  2. Seen this after ages :). My childhood best friend’s mom used to make this along with the Sheer Kurma on Ramzan Eid. I never saw anyone else make this after, the sheer Kurma is very popular but not this one, but this one used to be my favorite 🙂

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