Seviyan Kheer

The basic teachings of every religion is to spread love and above all be human.  Similarly, FASTING too is a part and parcel of all religions.

Have been a Mumbaite by birth, the whole cosmopolitan set-up of the city, makes you experience the beauty in it’s diversity.   We get to interact with people of all walks of life.  WHICH IS A GOOD THING!  There is lot of learning and we realise that in the end we all are just the same.  Since childhood, I had lots of friends of various faiths and just like me, they too believe in celebrating all the festivals without a bias. That is how this city shapes us.  

When we speak of Eid,  Seviyan kheer is the one food that comes to mind (besides Biryani ofcourse) .  There are two versions of this.  Seviyan Kheer and Sheer Khurma (Korma). Sheer means milk in Persian and Khurma means dates.  In seviyan kheer the dates are not added and it is of a thinner consistency.  Sheer Khurma is more thicker and creamier.  

Eating dates at dusk is as old as Ramazan itself. 
The tradition is still alive today. Dates are among the sweetest things found in nature.  The Muslims break their fast with this and it instantly gives them a boost of energy and helps revitalize mind and body.  After almost a month of intense focus and fasting, on the day of Eid, there is a feast and a bountiful celebration with an array of delectable dishes both savoury and sweet,  – the biryani, seviyaan, kebabs, kormas and the likes.   There is an aromatic whiff in the air coming from the spices, basmati rice cooking away and the seviyan laden with dry fruits with pure ghee on the flame.

In midst of all these activities of visiting the mosque, wishing Eid Mubarak, the elaborate cooking and entertaining guests.  There is also a certain type of excitement with the kids .  They look forward to recieve their Eidi.   It is the money which elders of the family fondly give to the younger members to mark the occasion.  

Seviyan Kheer

Ingredients :

• 3 tbsp pure ghee
• ½ cup seviya (roasted)
• ½ cup mixed dryfruits Cashew nuts / Almond / Raisins / Pistachios / Dates
• 1 ltr full fat milk
• 4 tbsp sugar
• 1 tsp cardamom powder
• A pinch of Saffron
• ¼ tsp rose water

Method  :

• In a pan, heat ghee and roast the seviya for a minute or two.
• Add the boiled milk and sugar and cook on medium flame.
• In a separate pan heat 1 tbsp ghee and toss the dryfruits in it.
• Add these dryfruits to the seviya and add the saffron, cardamom powder and cook for 10-12 minutes.
• Switch off the flame and finish off with a dash of rose water.
• Serve hot.

Note : Do use the long, thin strands of vermicelli which is roasted and break them into smaller pieces by hand for making the kheer.