Eid 2025: history In The Back Of Seviyan And How To Make It At Home; Recipe Interior
Eid is one of the most loved galas in Islam, marking the realization of Ramadan—a sacred month of fasting, prayer, and spiritual reflection. Because the crescent moon indicates the appearance of Eid, Muslim groups internationally come together in joyous celebrations, offering prayers, exchanging heartfelt greetings, and indulging in festive delicacies. Among those culinary delights, one dish holds a special place on the Eid table—seviyan, a traditional candy vermicelli pudding.
The legacy of seviyan
Seviyan, also called sheer khurma in a few areas, has a rich and charming record that dates back centuries. Its origins can be traced to Persia and the indian subcontinent, where it advanced right into a loved dessert across Islamic cultures. For the duration of the Mughal generation in India, the dish underwent several alterations, becoming more decadent with the addition of ghee, jaggery, and fragrant rose syrup.
One of the most steeply priced renditions became Dum ki Meethi Seviyan, which worried sluggish, roasting, hand-rolled vermicelli in ghee before blending it with khoya and jaggery for a deep, caramelized sweetness. This version became so fairly appealing that Emperor Shah Jahan himself ordered unique varq (fit for human consumption silver foil) to adorn it during Eid celebrations.
The way of life of making seviyan by hand persevered until the reign of Bahadur Shah Zafar, who could, in my view, prepare the dish for the duration of his fasting days. Nowadays, even as modern-day recipes have simplified the procedure, the essence of seviyan stays unchanged—a picture of joyful celebration, hospitality, and togetherness.
What the Eid-ul-Fitr tradition is satisfied cooking! (photo: Freepik)
Dum Ki Meethi Seviyan Recipe
If you want to add a royal touch for your Eid celebrations this year, do that genuine Dum Ki Meethi Seviyan recipe. With its wealthy texture and aromatic flavors, this dessert is assured to be a showstopper at your festive desk.
Components:
1 cup roasted vermicelli (seviyan)
2 tbsp ghee
115 gm khoya (decreased milk solids)
100 gm jaggery (gud)
250 ml milk
100 gm rose syrup
¼ cup chopped nuts (almonds, pistachios, cashews)
¼ cup raisins
½ tsp cardamom powder
Silver varq (non-compulsory, for garnish)
Technique:
1. In a heavy-bottomed pan, warm the ghee and add the roasted vermicelli. Stir continuously over medium warmth till it turns golden brown and aromatic.
2. Crumble the khoya into the pan and sauté for two to three minutes, allowing it to combine into the vermicelli. The mixture needs to expand a wealthy, creamy texture.
3. In a separate saucepan, heat the milk and add the jaggery. Stir until the jaggery absolutely dissolves, infusing the milk with its deep, caramel-like sweetness.
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4. Pour the nice and cozy jaggery-infused milk into the seviyan and khoya aggregate. Add the rose syrup, chopped nuts, and raisins. Stir properly and allow it to simmer over medium heat until the vermicelli absorbs the liquid and achieves a thick, pudding-like consistency.
5. Sprinkle cardamom powder for a hint of warmth and aroma. Switch the seviyan to a serving dish and garnish with silver varq and further chopped nuts for a luxurious finish.
6. Revel in warm for a comforting treat or kick back it in the fridge for a fresh, cool dessert. both manner, this traditional Eid sweet is sure to satisfy your visitors.
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