Qimami Sevyian is how I remember Eid. Growing up in Lucknow, Eid was pretty special and these special Lucknowi style sevyian or sweet vermicelli is synonymous to Eid. These are different than Sheer Khurma (I made recently) which is absolutely delicious and also quintessential Eid dessert.
Qimami Sevyian is very special Mughlai prepration. These sevyian, traditionally are laced with sugar and dry fruits and this is the reason these last longer. Back home these were always an important part of Eid lunches we shared with friends. I so fondly remember, friends and colleagues getting big boxes full of these sevyians to school and college to celebrate and share the happiness of Eid. Back than, there was nothing like too much sugar so we devoured those big boxes in minutes.
Every Eid, nostalgia takes me to old charm of Lucknow, old friends, bright colours, tiny shops, beaming mosques, narrow streets, Biryanis, chaat, paani ke batashe and these sevyians. All through the Ramzan, there were never enough tiny, temporary shops, selling these golden colour vermicelli along with dates and other delicacies. It was a month of feast with a sense of joy and happiness all around. I absolutely loved that time of the year.
So this year around Eid, I gathered this recipe from family and friends and made these absolutely amazing, lucknow like Qimami Sevyians. I have tried to restrict sugar little bit, other than that recipe is same old Lucknowi one.
Why I am posting now, well vacation around Eid and after that two weeks of being sick, delayed all the schedule. But better late than never. So what it’s not Eid, there always is a reason to celebrate.
- 1/2 cup thin sevyian
- 1 cup sugar
- 1/4 cup ghee
- 2 cups full cream milk
- 1/4 cup khoya
- 1/2 tea spoon cardamom powder
- 1/2 tea spoon kewra/rose water
- 1 cup dry fruits of choice (I used chirongi, almonds, pistachio and cashews)
- A pinch of saffron
- Take a spoonful of ghee in a pan and roast dry fruits till those are golden brown and keep aside.
- In the same pan, heat rest of the ghee and roast sevyian or vermicelli till they turn golden brown. Keep a good watch and keep stirring as they tend to burn pretty quickly.
- In a separate pan boil water and add sugar into it to make sugar syrup. Keep the consistency of sugar syrup to one strand. To test the same, put a drop of syrup between your thumb and index finger (of course when cooled down) and see the thread forming.
- Add sugar syrup to sevyians.
- Now add milk in sevyian, you can adjust quantity of milk based on the consistency you like.
- Also add cardamom powder, rose water, half of khoya, dry fruits and saffron.
- Bring to boil and wait till everything is mixed well.
- I keep half of the khoya, saffron and dry fruits for garnishing while serving.