Kimami Sewai Recipe EID Special

EID Special Kimami Recipe

Ingredients

• 3 cups (120g) fine vermicelli/ seviyan
• ¾ cup (150g) sugar
• 1½ cup (360ml) water
• 50g khoya/mawa
• 2 tablespoons clarified butter/ghee
• 10-12 chopped almonds
• 10-12 chopped cashews
• 2 tablespoons raisins
• ½ teaspoon cardamom powder
• ½ teaspoon saffron colour (liquid or powder)

Steps In Making Kimami Seviyan

1. In a sauce pan over medium flame add water, sugar and saffron colour.
2. Bring it to a boil and let the sugar dissolve completely. Now keep it aside.
3. In a heavy bottom pan over medium flame add ghee and once it melts add almonds, cashews and raisins.
4. While stirring it continuously roast them for couple of minutes or until they release a nutty aroma. Transfer them in a bowl.
5. In the same pan add vermicelli and while stirring it continuously roast for 2-3 minutes or until it turns golden brown. You can add some extra ghee if needed.
6. Now add the sugar syrup and mix well.
7. Cover the pan with a lid and and cook for 4-5 minutes on medium flame till the water is completely absorbed and the seviyan turns soft.
8. Finally add the fried dried fruits, khoya and cardamom powder and mix well.
9. Serve hot or cold. Can be stored in the refrigerator for upto a week.

Recipe Notes

• Measure the ingredients correctly, else the meethi seviyan might turn soggy.
• Sugar can be replaced with the same amount of jaggery.
• Do not overcook the seviyan else they will turn soggy.
• You can use thick vermicelli too, the cooking time and the quantity of water will slightly increase.
• Please note, saffron colour is optional.