Jawe/Jave Seveiyan Kheer

• Servings: 6-8
• Preparation time: 10 minutes.
• Frying time: 4 minutes.
• Cooking time: 15-16 minutes.
• Total time: 30 minutes.

Traditions have a way of connecting hearts across generations. Recently, I received a beautiful handmade token from my neighbour a delicate Jawe/Jave (vermicelli ) lovingly prepared by hand.

Traditionally jave were handmade vermicelli with wheat flour crafted by ladies.

In many north Indian states Mothers and Grand Mothers, who have passed down this skill over generations. Unlike factory made vermicelli, Jave seveiyan reflects essence of home style cooking.

In villages across Haryana, families often come together especially during summer or after harvest season to make jawe in bulk. It’s not just a culinary task but a cultural tradition.

They prepare dough from wheat flour, rolled by hand like small grains of barley, sun dried in careful manner then stored in air tight container for long term use.

Jave/Jawe is also known as Sewai/Sevai or Semia in many part of India.

I roasted the jawe seviyan to a perfect golden hue, releasing a warm, nutty aroma, and then cooked them to make creamy, sweet kheer as part of my festive thali.

To make jawe seviyan kheer even more rich and traditional, I added a smooth paste of poppy seeds (khus khus). The addition of poppy seeds brought nutty flavour and creamy texture to the dish, enhancing both its taste and nutrition.

Poppy seeds are known for their cooling properties with delicate richness that beautifully complements the roasted vermicelli. The blend of handmade seviyan and poppy seed paste created a comforting kheer.

Ingredient:

• Jawe/ Jave (handmade Vermicelli): 90-100gm.
• Milk: 1 litre (whole)
• Sugar: 2/3 cup
• Cashew nut: 10-12 no.
• Almond: 10-12 no.
• Ghee(Clarified Butter): 2 tablespoon
• Green Cardamom: 3-4 no.
• Poppy Seed: 2 tablespoon.
• Saffron: 1 pinch.

Preparation:

1. Dry grind poppy seed along with 1 teaspoon sugar, keep aside.
2. Peel out  green cardamom, make powder, keep aside.
3. Boil milk in a big pot, continue to boil for couple of minutes.

Method:

1. Heat 1 tablespoon of ghee in a frypan; add Jave Seveiyan, roast on low flame for couple of minutes, add Cashew nut and Almond, continue to roast for a minute or to perfect golden hue till a warm nutty aroma is released.
2. Put off the flame.
3. Add  golden Jave seveiyan into boiled milk. Let it boil for 10-12 minutes on low flame.
4. Add ground poppy seed, continue cooking for couple of minutes.
5. Add saffron and sugar, boil it for 2-3 minutes.
6. Cook till seviyan is done and flowing consistency is still there.
7. Add  remaining ghee, put off the flame; add green cardamom powder, let it cool. After cooling it becomes slightly thicker.
8. Jawe Seveiyan Kheer is ready to be served on the occasion of Adra Nkshtra Thali or as you wish.

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

Jawe/Jave Seveiyan Kheer by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.