sevian….. the story of the indian vermicelli

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Sevain : story of the Indian vermicelli

I grew up in a rural Punjabi setting and one of the most fascinating sites that I remember was my grandmother deftly rolling seviyaan (indian vermicelli ) on an inverted ghada (pot) I used to thing she was quick till I entered the google and youtube age and saw that there were Chinese chefs who could make upto 5000 lomian noodles a minute , by hand of course !

Its here that I decided to study a little more of this historically intriguing culinary delight.

Heres a plausible story about how “Seviyaan “ became a household name in India .

Noodles are now established to be of Chinese origin after much tussle with the Egyptians. The earliest “Fossils “of noodles have been found in china i the banks of the yellow river and they date back 4000years ! Its from the Mongols (mughals) Chinese origins that the noodles came to India and gradually got absorbed in the culture eventually to find a way to the commoners home in form of sevain .

Heres a traditional Sheer Khurma recipe from My Lucknowi repertoire

Sevain                                                                                   50gms

Ghee                                                                                     3tbsp

Chironji whole , Pistachio and almonds slivered                      4 tbsp

Raisins and dates soaked in water and chopped                     2 tbsp

Milk ( buffalo milk preferred )                                                8cups

Green cardamom seeds                                                         1 tsp

Sugar                                                                                    100 gms

Saffron                                                                                  ¼ tsp

Method

  • Reduce the milk to half on low flame
  • Roast the nuts in ghee along with green cardamom
  • add milk to the nuts and the dry fruits , simmer for 5 minutes
  • add the vermicelli and sugar and simmer for another 5 minutes
  • sprinkle saffron and serve at room temperature