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.

In association with Preethi Kitchen Appliances Preethi, now seen as a giant in the industry, had a humble beginning in 1978. From a small mixer-grinder brand, it has grown into a nationally reputed kitchen appliances company. Auto-Cooker/ Warmers, Induction Cooktops, Electric Pressure Cookers and Coffee Makers are just a few among our products to enter the hearts and kitchens of many families across the world. And these are the families that inspire us to innovate. Every Preethi appliance is efficient, contemporary and easy to use. And it keeps evolving to support and often improve the lifestyle of many a people.
Kimami Sewai Recipe
1776 ratings.

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:

  1. Shrikhand Recipe (Indian Sweet Yogurt Pudding with Nuts and Spices)
  2. Sheer Khurma Recipe (Seviyan or Vermicelli Kheer Pudding)
  3. Vanilla Flavored Kunafa Recipe

Cuisine: Indian
Course: Dessert
Diet: Vegetarian
Prep in

10 M

Cooks in

45 M

Total in

55 M

Makes:

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 Badam (Almond) , slivered, 1/4 for garnish
  • 1 tablespoon Whole cashews , slivered, 1/4 for garnish
  • 1 tablespoon Raisins , 1/4 for garnish
  • 2 tablespoons Dry coconut (kopra)

How to make Kimami Sewai Recipe

  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 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.

  3. 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.

  4. 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.

  5. Add 1/2 cup water or milk to the thick syrup and give another boil.

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

  7. 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.

  8. Serve Kimami Sewai Recipe along with a festive lunch of Mirchi Ka Salan RecipeLugai Gosht RecipeButter Garlic Naan Recipe and Pakki Mutton Biryani.

Kimami Sewai Recipe is part of the Festival Recipes Contest

Last Modified On Tuesday, 16 October 2018 11:45
     
Install App