Seyun Patata|Sweet vermicelli with Potatoes
Prep time
Cook time
Total time
Sweet Vermicelli served with fried spiced up potatoes, a traditional Sindhi Breakfast!
Recipe type: Breakfast
Serves: 2
  • 1 cup Vermicelli (Thick variety,un-roasted, semolina or wheat flour, any variety will do)
  • 1tbsp Ghee/oil
  • ½ cup sugar ( Use less if you like it less sweet)
  • ¾th cup water
  • ¾th Cup Milk (Optional. Read the Notes below)
  • 2-3 whole green Cardamoms
  • Blanched Almonds and/or unsalted pistachios for garnish
  • A pinch or so of saffron, soaked in 2 tsp of water/milk (Optional. I didn't used any!)
  • Khoya or Mawa for garnish (I didn't used any!)
  1. Heat 1 cup of water and add half cup sugar (less or more as per your sweet tooth) to make sugar syrup. Cook till sugar is dissolved completely.Keep it aside.
  2. In a thick bottomed pan, pour 1 tbsp of ghee/oil and toast (roast) the vermicelli and slightly crushed green cardamoms, on low flame till vermicelli are evenly golden brown. Be very careful as vermicelli tend to turn from brown to burnt,within a moment. Keep stirring continuously to get evenly browned sevaiyan. Drain excess ghee or oil, if any.
  3. Now add the sugar syrup, milk (if using) and mix well. Cook on lower flame till syrup is completely absorbed.Add saffron if using and cook for a minute or so.
  4. Garnish with chopped blanched almonds and pistachios and khoya.
  5. Serve it with fried potato chunks, that are sprinkled with salt, turmeric powder, coriander powder and Amchoor.
Another way of making seyun (Sevaiyan) is to add water first, cook till sevaiyan is almost done and then add sugar.Cook for a while till sugar is no longer visible.Then add saffron and garnish with nuts Instead of milk, you can use more water i.e use 1 and ½ cup of water to make syrup. Different varieties of Vermicelli and different brands of it, require different amount of water to cook well.Thicker varieties of Vermicelli need more water than thinner ones. And also the time needed to cook varies.
Recipe by Sindhi Rasoi |Sindhi Recipes at