Step by step: This is how your favourite seviyan are made! A photo story

Eid and seviyan are almost synonymous. While the final product is delicious, making these seviyan is a lot of hard work and it's an elaborate procedure. Here's how it's done

Abhishek Verma
| Updated: May 25th, 2020

When we mention seviyan, we automatically think Eid. Both are almost synonymous. Seviyan is the most common festive dessert, which is prepared to celebrate the end of Ramzan.

When you visit your friends to greet them on Eid-ul-Fitr, you are served either of the two — sheer khurma or Kimami seviyan. If you are lucky, you may get to eat both!

While sheer khurma is nothing but a variant of kheer, Kimami Seviyan, popular in Lucknow, Benares and other parts of the erstwhile Awadh, is a more elaborate preparation. It’s dry and is loaded with ghee, dry fruits, eliachi or cardamom.

To know how the main ingredients used to make these delicious desserts — seviyan — is made, we went to Aminabad in Lucknow where the market was full of festive fervour and many flavours. Enjoy the procedure!

A worker collecting aata (flour) in a big container
This is how the final product comes out
Here, workers are seen taking seviyan out from the machine
Seviyan are then dried in the sun
Here, a worker is seen drying seviyan
This is how the final product looks like
The final procedure is to deep fry them in a huge pan
They are then kept in different racks before they are finally packaged to be sold in market

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