Kimami Sewai Recipe
A vegetarian Indian recipe with semiya (vermicelli) - (fine banarsi sewai), khoya (mawa), sugar. Ready in 55 min, serves 4.
Curated byAarav Mehta🇮🇳
Instructions
17 steps- 1
To begin making Kimami Sewai Recipe, heat a pan on a slow flame and roast dry sewai till it turns dark brown
- 2
Keep it aside
- 3
Make sure to avoid over-roasting the delicate Sewai
- 4
In the same pan, heat ghee and fry the fox nuts/makhana till it gets crunchy
ghee - as neededphool makhana (lotus seeds) - chopped(1 cup) - 5
It will take 5 to 6 minutes on low medium heat
- 6
After 5 to 6 minutes, add dry fruits and saute it for about 2 minutes
- 7
Lastly, add coconut as it burns quickly, be very careful
tablespoons dry coconut (kopra)(2) - 8
Fry altogether and keep aside
- 9
In a deep pan, add sugar, khoya, milk, water and mix it well
khoya (mawa)(1 cup)sugar(1 cup)milk(1 cup)-/2 water(1 cup) - 10
Put it on the flame and keep stirring till the first boil
- 11
Slow down the flame to cook the sugar syrup till it gets thicker and you feel heavy while stirring
sugar(1 cup) - 12
Add 1/2 cup water or milk to the thick syrup and give another boil
milk(1 cup)-/2 water(1 cup) - 13
Add roasted sewai, dry fruits makhana coconut mixture and cook on a slow flame for about 4-5 minutes and switch off
phool makhana (lotus seeds) - chopped(1 cup)tablespoons dry coconut (kopra)(2) - 14
Sprinkle green cardamom powder and mix well
cardamom powder (elaichi)(1 teaspoon) - 15
Cover the lid and leave for 10 minutes
- 16
Switch off the heat, give it a mix and garnish with almonds, cashews and raisins
whole cashews - slivered(1 tablespoon)raisins - /4 for garnish(1 tablespoon) - 17
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
Rate this recipe
You might also like
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
Kimami Sewai Recipe
A vegetarian Indian recipe with semiya (vermicelli) - (fine banarsi sewai), khoya (mawa), sugar. Ready in 55 min, serves 4.
Curated byAarav Mehta🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
17 steps- 1
To begin making Kimami Sewai Recipe, heat a pan on a slow flame and roast dry sewai till it turns dark brown
- 2
Keep it aside
- 3
Make sure to avoid over-roasting the delicate Sewai
- 4
In the same pan, heat ghee and fry the fox nuts/makhana till it gets crunchy
ghee - as neededphool makhana (lotus seeds) - chopped(1 cup) - 5
It will take 5 to 6 minutes on low medium heat
- 6
After 5 to 6 minutes, add dry fruits and saute it for about 2 minutes
- 7
Lastly, add coconut as it burns quickly, be very careful
tablespoons dry coconut (kopra)(2) - 8
Fry altogether and keep aside
- 9
In a deep pan, add sugar, khoya, milk, water and mix it well
khoya (mawa)(1 cup)sugar(1 cup)milk(1 cup)-/2 water(1 cup) - 10
Put it on the flame and keep stirring till the first boil
- 11
Slow down the flame to cook the sugar syrup till it gets thicker and you feel heavy while stirring
sugar(1 cup) - 12
Add 1/2 cup water or milk to the thick syrup and give another boil
milk(1 cup)-/2 water(1 cup) - 13
Add roasted sewai, dry fruits makhana coconut mixture and cook on a slow flame for about 4-5 minutes and switch off
phool makhana (lotus seeds) - chopped(1 cup)tablespoons dry coconut (kopra)(2) - 14
Sprinkle green cardamom powder and mix well
cardamom powder (elaichi)(1 teaspoon) - 15
Cover the lid and leave for 10 minutes
- 16
Switch off the heat, give it a mix and garnish with almonds, cashews and raisins
whole cashews - slivered(1 tablespoon)raisins - /4 for garnish(1 tablespoon) - 17
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
Rate this recipe
