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
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!