Importance of Seviyan and Semai payasam
Harvest festival across India where offerings are made before the gods for the rich harvest provided. Among the offerings, rich and Seviyan is mixed with jaggery as sweet dish and is offered to the gods as a special offering. Seviyan is also part of Muslim ritual offerings given in the festive celebration of Eid – Ae – Milad. The dishes of Seviyan are made from vermicelli and are shared among friends and relatives in both occasions. The delicacies form a part of cultures and are enjoyed for the rich sweet taste seviyan is important for both religion and form integral part of the holy rituals.
The Semai payasam recipe of Makar Sankranti
The harvest festival of Makar Sankranti, isn’t complete without the dish of Semai payasam. Vermicelli or Seviyan is the main ingredient for the sweet dish.
You will require:
- One cup of Seviyan
- 3/4 cup of water
- A cup sugar
- A pinch of Saffron
- 1 cup of milk
- some cashew nuts and some raisins
- little bit of cardamom
- You have to sauté the vermicelli in ghee until it turns brown and boil some water into another vessel.
- Then put the Seviyan in boiling water, cover it and stir occasionally after it becomes soft, add sugar and keep stirring.
- Dissolve the milk in and add the vermicelli.
- Powder the pieces of cardamom and add into the mix.
- Flavor the dish with cashew nuts, raisins and almonds and simmer the mix for some time.
- The delicious Semai payasam is now ready to be offered and served.
Seviyan for Eid-Ae-Milad
Seviyan is also important part of the Muslim celebration of Eid and is considered as the sweet ending to the festival. It is called often as Qawami Seviyan and goes long back historically.
To make the sweet dish you require:
- 1 cup of dry seviyan or vermicelli
- 3 cups of sugar
- enough ghee
- 2-3 cups of milk
- 1/4 cup of almonds
- 1/4 cup of pistachios
- 1/4 cup sultanas
- 2 to 5 cardamom
- 2 to 5 cloves
- a pinch of saffron
- Start by tempering the cloves and cardamom in ghee until the aroma develop, and until it turns brown.
- Pan sugar syrup and add the seviyan to the sugar sauce and mix.
- Add milk and stir until the mixture is thick, and then add some milk soaked saffron to the seviyan and pour the nuts and rains. Your Seviyan is now done to be served and spread happiness with it.
Enjoy Your Seviyan 🙂