Seviyan Kheer-Sweet Vermicelli Pudding
An Easy-to-Make Indian Dessert That is Rich in Flavor & Tradition
Sep 19, 2009
Id-ul-Fitr is one of the most important of Muslim festivals. With the sighting of the new moon, Ramadan, the month of fasting, comes to an end. Id is celebrated on the next day which is the first day of Shawwal.
The Significance of Id-ul-Fitr
Id means festivity and fitr means charity. Id ul Fitr is a day of celebration and also one of devotion. The day starts at the mosque or in large open grounds called Idgahs, where thousands of Muslims stand shoulder to shoulder to offer special Id prayers. Then people greet each other exchanging gifts and food. The festival of Id strengthens the feeling of brotherhood. This is also the day many contribute to charity.
After a month of strict abstinence, Id-ul-Fitr is most associated with feasting. Many fine culinary delicacies are prepared on the occasion to be distributed among friends and family. Preparations are begun well in advance.
How to Make a Special Id Dessert
An Id-ul-Fitr specialty is the Seviyan Kheer , a sweet dish prepared using fine vermicelli and milk with dried fruits and nuts. There are a thousands of variations, some make it very milky, some add honey and cardamom powder. Here is version of this dessert as made by Dawoodi Bohras. The Bohras are a Muslim sect mainly settled in India.
Ingredients to Make Seviyan
- 1 cup Fine Vermicelli roughly broken into pieces about 3” long
- 6 cups Milk
- 1 cup Sugar
- ½ cup condensed milk
- ½ cup Dates, deseeded and chopped roughly
- 1 tbsp Raisins
- 1 cup Blanched and finely chopped pistachios, almonds and cashew nuts
- A few Saffron strands
- 2 tbsp Ghee (Clarified butter)
- Chopped nuts and coconut slivers as garnish
Recipe for Sweet Vermicelli Pudding
- Heat ghee in a pan and fry the raisins and chopped nuts. Remove from the pan when the raisins puff up to double their size.
- Roast the vermicelli in the ghee, stirring constantly so that it becomes an even golden brown.
- Heat the milk in a heavy bottomed pan.
- After the first boil add sugar, dates, saffron, raisins and nuts. Let the mix simmer till the sugar dissolves and the quantity reduces to less than three-fourths.
- Mix in the condensed milk.
- Add the vermicelli and cook for 10 minutes on low heat.
- Garnish with chopped nuts and fresh coconut slivers.
- Serve hot or cold.
This simple yet delicious sweet dish is versatile as it can be served hot as a snack or cold as dessert. Recipe for masala milk can be used to prepare the flavored milk.
For other recipes of the Bohra cusine try making palida, a spicy vegetable stew.
