KIMAMI SEVIYAN: “EID MUBARAK” (RICE NOODLES)

59033648“Eid Mubarak”. Yesterday was Eid festival, an auspicious festival of Muslim community. It is a festival of breaking the fast called “Roza” that people keep and marks the end of Ramadan. It is the conclusion of the 29 or 30 days of dawn-to-sunset fasting during the entire month of Ramadan, In order to celebrate this eve a dish made of vermicelli is prepared in various variety and served as dessert after dinner.

 Eid-ul-Fitar is in fact described amongst the masses in UP and the Hindi heartland as “meethi Eid”, the sweet festival literally, synonymous with sweet seviyan. There are two kinds of seviyan preparations, either of which is what you would come across should you visit Muslim homes to celebrate the festival: Sheer Khurma and the delicious Kimami Seviyan.

 Sheer Khurma which is cooked in milk, sugar and full of dates , cooked till it gets thickened in milk and served by garnishing cardamon powder and kewra water.

The Kimami Seviyan, popular in Lucknow, Banaras and other parts of the erstwhile Awadh, are a more elaborate preparation. Unlike the sheer dessert, this one is dry, and loaded with ghee and dried fruits, including fried Fox nuts, raisins and other nuts, along with fragrant spices such as elaichi or green cardamom.Some people also add saffron to bring rich yellow color into it.

Here is the recipe of Kimami Seviyan which is mostly shared in the region I belong :

Ingredients of Kimami Sevaiyan

  • 1/2 Cup Pistachios
  • 1/2 Cup Almonds
  • 1 packet Vermicelli
  • To cook vermicelli clarified butter (Desi Ghee)
  • 1 Cup Milk
  • 1 Cup Sugar syrup
  • A pinch of Cardamom powder
  • A pinch of Saffron
  • Handful of Khoya

How to Make Kimami Sevaiyan

  • Blanch the almonds and pistachios in water. Blanching not only makes them soft but also makes it easy to peel off their skins.
  • Boil them for not more than 30 to 45 seconds.
  • While the pistachios are blanching, peel the almonds.
  • Once the skin of the dry fruits starts wrinkling that when you take them out. Slice them finely.
  • Once this is done cook the vermicelli in desi ghee till it gets a lovely brownish hue.
  • Now put it in a strainer so that all the excess oil come out.
  • Empty the vessel of all the oil now and add milk to it.
  • Once the milk comes to a boil add the sugar syrup to it.
  • Now add the sevaiyan and stir gently. Br careful not to break it.
  • The milk will start to soften it and cook it. Add the saffron and cardamom powder.
  • Serve.
  • Now add the almonds and pistachios to it and stir well, followed by khoya which is the final ingredient. Grate a small piece of it into the vessel and mix well.
  • Once the milk is well absorbed, dry roast for a couple of minutes.

 

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