Kimami Sewai Recipe | Banarasi style Kimami Sewai | Easy Kimami sewai Recipe

Kimami Sewai Recipe | Banarasi style Kimami Sewai | Easy Kimami sewai Recipe :

Kimami Sewai, a delicious, testy  Awadh dessert where roasted sevai is cooked along with phool makhana,dry fruits, khoya and more. You can make it for festivals and special occasions. Really awesome sweet desert you love it to eat.

Kimami Sewai Recipe is an unique Awadh Style festive dish recipe that is served as a dessert. This recipe is made in Northern parts of India during Eid, Eid al Adha, and other festivals. Thin sevai is slowly roasted on low heat and then cooked along with sugar and mawa and special dry fruit with special flavor.

If you test it you ask more and more and fall in love., really awesome test. 

Cuisine: Indian

Course: Dessert

Diet: Vegetarian

Prep in

10 M

Cooks in

45 M

Total in

55 M

Makes:

8 Servings

Ingredients

100 gm Semiya (Vermicelli) , (Fine Banarsi Sewai)

50 gm Khoya (Mawa)

100 gm Sugar

2 glass Water

2 pinch colour 

1 tbsp kewda water 

Ghee , as needed

1/4 teaspoon Cardamom Powder (Elaichi)

20 piece  Phool Makhana (Lotus Seeds) , chopped

6 piece Badam (Almond) cut in thin sliced.

1/4 for garnish

20 piece Raisins , 1/4 for garnish

2 tablespoons Dry coconut (kopra) cut in thin small slices. 

How to make Kimami Sewai Recipe

To begin making Kimami Sewai Recipe, heat a pan on a slow flame and add 2 tbsp ghee 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 nut /makhana till it gets crunchy. It will take 5 to 6 minutes on low medium heat.

After 5 to 6 minutes, add khoya, 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, 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 green cardamom powder,kewda waterr,food colour and mix well in syrup.

Add 1 glass water to the thick syrup and give another boil.

Add dry fruits makhana coconut mixture and cook on a slow flame for about 4-5 minutes and switch off.

Cool the syrup for 30 minute and after that add sewai and mix well and Cover the lid and leave for 30 minutes.

Garnish semai  with almonds, raisins.khoua.

Serve Kimami Sewai and enjoy it.

SAFINA KHAN