Kimami Sewaiyan Recipe
In the month of Ramadan, Iftar is the most awaited moment for people all through the day. The dinner desk is adorned with a delicious array of dishes that make your mouth water as you get geared up to break your day-long speedy with the most luxurious feast. One such dish, which is an vital phase of Iftar feast is – Kimami Sewaiyan that stands out for it is wealthy and delectable flavour. Prepared the use of vermicelli, khoya, green cardamom powder, phool makhana, milk and dry fruits, you can savour this dessert at more than a few festivals other than Ramadan such as Diwali, Karva Chauth, Onam and Pongal. This usual dessert recipe desires no introduction and you can add your personal twist to this recipe as per your palate preference. What makes this handy dessert recipe greater delightful is its ideal stability of vermicelli, milk, cardamom, nuts and sugar. If you have a sweet enamel and prefer to savour some thing delicious barring putting in plenty effort, then this convenient Kimami Sewaiyan is a perfect deal with for your candy palate. To make it even greater healthy, then exchange sugar with sugar-free or stevia. So, that you can enjoy the dish besides feeling guilty. Also, if you are diabetic and are craving for some thing sweet, then strive this easy vermicelli recipe! If you have youngsters who hate milk and are fussy about ingesting milk, then this dish can be a amazing option to deal with them with! So, next time when you have household and friends coming over for spending some fantastic time with you, then deal with them with this delicious delight, which is easy to prepare and won’t devour a good deal of your time. So, this weekend attempt this easy yet amazing dish and revel in with your loved ones.
Ingredients of Kimami Sewaiyan :-
1 cup vermicelli
1 cup milk
1/2 cup water
1 teaspoon green cardamom
1/4 cup almonds
1/4 cup raisins
1 cup khoya
1 cup sugar
200 gm ghee
1 cup lotus seed
1/4 cup cashews
2 tablespoon coconut
How to make Kimami Sewaiyan :-
Step 1 :
To commence making Kimami Sewai recipe, warmness a pan on low flame and roast dry sewai (vermicelli) till it turns darkish brown. Keep it aside. Make sure to avoid over-roasting the refined sewai.
Step 2 :
In the identical pan, warmness ghee and fry the fox nuts/makhana until it receives crunchy. It will take5 to 6 minutes on low medium heat.
Step 3 :
After 5 to 6 minutes, add dry fruits and saute it for about 2 minutes. Lastly, add dried coconut as it burns quickly, be very careful. Fry altogether and preserve aside.
Step 4 :
In a deep pan, add sugar, khoya, milk, water and combine it well. Put it on the flame and hold stirring till the first boil. Slow down the flame to cook dinner the sugar syrup till it gets thicker and you feel heavy whilst stirring.
Step 5 :
Add half cup water or milk to the thick syrup and supply any other boil.
Step 6 :
Add roasted sewai, dry fruits, makhana, coconut combination and cook dinner on a slow flame for about 4-5 minutes.
Step 7 :
Sprinkle inexperienced cardamom powder and combine well. Cover the lid and go away for 10 minutes. Switch off the heat, supply it a mix and garnish with almonds, cashews and raisins.
