Kimami Sewai/ Vermicelli

Kimami Sewai/ Vermicelli  is one of the delicious Indian desert. Kimami Sewai is a popular sweet dish specially served on the occasion of Eid-ul-fitr and It can be also serve after meal. It is prepared by using three simple Ingredients Sewai, sugar, mawa. It is also known as sevaiyan, Sewai, vermicelli, shemiya. This Sewai is made by making "kimam" so it is called "Kimami Sewai". 

Cuisine: Indian

Course: Dessert

Diet: Vegetarian

Equipment Used: Hard Anodised kadai pan (Wok)

• 
  

Total cook time              Prep time           cook time           serve

         30min                                10 min                     20 min                  6 

• 
  

• Ingredients 
• 2 cup roasted Kimami Sewai

• 3 cup sugar
• 250 gram Mawa (khoya)
• 4 cup water
• 2 tsp oil


• 2 cardamom
• 2 clove
• 1 cinnamon stick
• 1 tsp khus-khus (Poppy seeds)
• A pinch of food color (orange)
• 1/3 cup almonds (slivered, for garnishing)
• 4 tbsp whole cashews ((slivered, for garnishing)
• 4 tbsp raisins (for garnish)
• 4 tbsp dry coconut (copra)

                                                                                               

    Recipe of Kimami Sewai      

1.   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.                                                                                                                                                                
2.   In a pan boil 3 cup water and keep aside.                                                                                                                                               
3.   In a deep kadhai pan, heat oil, add cardamom, clove, cinnamon then add 1 cup water,    sugar and food color, when it boil add poppy seeds. Slow down the flame to cook the      sugar syrup till it gets thicker add roasted sewai in chasni on low flame keep stirring        and add boil water and it well, cover with lid and cook for 5 mint.                                                                                                                                                                                     
4.   Now add half khoya and half of all dry fruits in sewai and mix it well and cook it about      5- 7 mint until sewai is properly cooked.                                                                                                                                                                                                               
5.   Sprinkle remaining khoya and dry fruit for garnishing and switched of the flame after      2 mint.                                                                                                                                                                           
6.    Now Serve.