Semiyyah – A healthy sweet


by: The Smoky Kitchen

Semiyyah is a vermicelli pasta made of wheat. The dish in the original language are variously known as seviyan in Urdu and Hindi, shemai in Bengali, sevin Gujarati, shavige in Kannada, sevalu or semiya in Telugu, and semiya in Tamil and Malayalam. It is a favourite in muslim homes during weddings and Ramadhan, the holy month of fasting. There are many variations of this dish, but this version is one of my favourites. This dish uses roasted roasted fine long vermicelli. Semiyyah can be eaten by itself as a dessert or take it to another level served with a dollop of whipped cream or Vanilla ice cream. Cadriyad (pronounced 'Aadriyad - the 'c' denotes a glotal 'a' sound) is the Somalian name of the dish. The word adriyad comes from the Arabic ????? which is what this sweet vermicelli dish is called in Yemen. In the other parts of the Arab world it is known as ?????? (sha’iriyah).


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serves: 3

100 Vermicelli - gms

2 Ghee ( Clarified butter ) - tblspns

1/2 cup Sugar - ( adjust according to taste)

1 Cardamom powder - tspn

in Cashew nuts and raisins fried ghee for garnishing

1 cup Water -

Nutrition Facts
Semiyyah – A healthy sweet

Servings Per Recipe: 3

Amount per Serving

Calories: 380

  • Total Fat: 12 g
  •     Saturated Fat: 5.6 g
  •     Trans Fat: 0.3 g
  • Cholesterol: 20.5 mg
  • Sodium: 73.3 mg
  • Total Carbs: 67.5 g
  •     Dietary Fiber: 1.8 g
  •     Sugars: 42.9 g
  • Protein: 1.9 g

how is this calculated?

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1.  Fry the Vermicelli in ghee until lightly and evenly browned.

2.  Add sugar and roast again till mixed.

3.  Add the water and mix well. Cover and cook till the vermicelli is soft.

4.  Garnish with fried cashew nuts and raisins.

Cooks' note:
Serve hot with a dollop of whipped cream or a scoop of vanilla ice cream or just plain.

Note : if needed add more water.

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