how to make milk needles

It seems like “doodh seviyan” or “doodh sevaiyan,” a popular South Asian dessert. If that’s the case, here’s a simple recipe for making doodh seviyan:


  • 1 cup vermicelli (seviyan)
  • 4 cups whole milk
  • 1/2 cup sugar (adjust according to your taste)
  • 1/4 cup ghee (clarified butter)
  • 1/4 cup mixed dry fruits (almonds, cashews, raisins)
  • 1/2 teaspoon cardamom powder
  • A pinch of saffron strands (optional)


  1. Roasting the Vermicelli:
  • Heat ghee in a pan over medium heat.
  • Add vermicelli and roast until it turns golden brown. Keep stirring to ensure even roasting.
  1. Preparing the Milk Mixture:
  • In a separate pot, heat the milk until it comes to a boil.
  • Add the roasted vermicelli to the boiling milk and simmer on low heat.
  • Stir occasionally to prevent sticking.
  1. Adding Sugar and Flavors:
  • Once the vermicelli is cooked and the milk has thickened, add sugar to the mixture. Stir well until the sugar is dissolved.
  • Add cardamom powder and saffron strands for flavor. Mix well.
  1. Adding Dry Fruits:
  • In a small pan, roast the mixed dry fruits in ghee until they become golden.
  • Add the roasted dry fruits to the vermicelli and milk mixture. Reserve some for garnishing.
  1. Final Touch:
  • Continue cooking until the seviyan is fully cooked, and the milk has reached the desired consistency.
  1. Serve:
  • Once done, remove from heat and let it cool for a bit.
  • Garnish with the reserved dry fruits.
  • Serve warm or chilled, as per your preference.

Enjoy your delicious doodh seviyan! Adjust the sugar quantity based on your sweetness preference.

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