Kimami Sewai Recipe
Kimami Sewai, a delicious Awadh dessert where roasted sevai is cooked along with phool makhana, khoya and more. You can make it for festivals and special occasions.
Kimami Sewai Recipe is an Awadh Style festive dish recipe that is served as a dessert. This recipe is made in Northern parts of India during Eid and other festivals. Thin sevai is slowly roasted on low heat and then cooked along with sugar and mawa.
Serve Kimami Sewai Recipe along with a festive lunch of Mirchi Ka Salan Recipe, Lugai Gosht Recipe, Butter Garlic Naan Recipe and Pakki Mutton Biryani.
If you like this recipe, take a look at more Indian Dessert Recipes that you can make for your special occasions:
10 M
45 M
55 M
4 Servings
Ingredients
- 1 cup Semiya (Vermicelli) , (Fine Banarsi Sewai)
- 1 cup Khoya (Mawa)
- 1 cup Sugar
- 1 cup Milk
- 1-1/2 cup Water
- Ghee , as needed
- 1 teaspoon Cardamom Powder (Elaichi)
- 1 cup Phool Makhana (Lotus Seeds) , chopped
- 1/4 cup Whole Almonds (Badam) , slivered, 1/4 for garnish
- 1 tablespoon Cashew nuts , slivered, 1/4 for garnish
- 1 tablespoon Sultana Raisins , 1/4 for garnish
- 2 tablespoons Dry coconut (kopra)
How to make Kimami Sewai Recipe
To begin making Kimami Sewai Recipe, heat a pan on a slow flame and roast dry sewai till it turns dark brown. Keep it aside. Make sure to avoid over-roasting the delicate Sewai.
In the same pan, heat ghee and fry the fox nuts/makhana till it gets crunchy. It will take 5 to 6 minutes on low medium heat.
After 5 to 6 minutes, add dry fruits and saute it for about 2 minutes. Lastly, add coconut as it burns quickly, be very careful. Fry altogether and keep aside.
In a deep pan, add sugar, khoya, milk, water and mix it well. Put it on the flame and keep stirring till the first boil. Slow down the flame to cook the sugar syrup till it gets thicker and you feel heavy while stirring.
Add 1/2 cup water or milk to the thick syrup and give another boil.
Add roasted sewai, dry fruits makhana coconut mixture and cook on a slow flame for about 4-5 minutes and switch off.
Sprinkle green cardamom powder and mix well. Cover the lid and leave for 10 minutes. Switch off the heat, give it a mix and garnish with almonds, cashews and raisins.
Serve Kimami Sewai Recipe along with a festive lunch of Mirchi Ka Salan Recipe, Lugai Gosht Recipe, Butter Garlic Naan Recipe and Pakki Mutton Biryani.
Kimami Sewai Recipe is part of the Festival Recipes Contest
