Kimami Sewai Recipe: A Delicious Awadhi Dessert for Festive Celebrations
Kimami Sewai is a rich and indulgent dessert that hails from the Awadh region of Northern India, where it is often prepared during festivals such as Eid. This delightful dish is known for its fragrant blend of roasted semiya (vermicelli), sugar, milk, and khoya (mawa), enriched with aromatic spices and garnished with a variety of dry fruits. The dish is a true celebration of texture and flavor, making it an ideal choice for festive occasions when family and friends gather together to share a meal.
The magic of Kimami Sewai lies in the slow-roasting of thin vermicelli to achieve a deep golden color, which imparts a distinct nutty flavor to the dessert. The addition of khoya and a mixture of dried fruits including phool makhana (lotus seeds), almonds, cashews, raisins, and dry coconut elevates the dish, making it a perfect festive indulgence. Whether you’re celebrating Eid, Diwali, or simply looking to treat your loved ones to something special, Kimami Sewai is sure to impress.
Ingredients
| Ingredient | Quantity |
|---|---|
| Semiya (Vermicelli) (Fine Banarsi Sewai) | 1 cup |
| Khoya (Mawa) | 1 cup |
| Sugar | 1 cup |
| Milk | 1 cup |
| Water | 1-1/2 cups |
| Ghee | As needed |
| Cardamom Powder (Elaichi) | 1 teaspoon |
| Phool Makhana (Lotus Seeds) | 1 cup, chopped |
| Whole Almonds (Badam) | 1/4 cup, slivered (1/4 for garnish) |
| Cashew Nuts | 1 tablespoon, slivered (1/4 for garnish) |
| Sultana Raisins | 1 tablespoon (1/4 for garnish) |
| Dry Coconut (Kopra) | 2 tablespoons |
Preparation Time
| Time | Duration |
|---|---|
| Preparation Time | 10 minutes |
| Cooking Time | 45 minutes |
| Total Time | 55 minutes |
Instructions
-
Roast the Sewai:
Start by heating a pan on low flame. Add the semiya (vermicelli) and gently roast it, stirring continuously until the vermicelli turns a deep golden brown. Be cautious not to over-roast as this can make the vermicelli too crisp. Once done, set the roasted vermicelli aside. -
Fry the Phool Makhana (Lotus Seeds):
In the same pan, heat some ghee on low-medium heat. Add the phool makhana (lotus seeds) and fry them until they become crunchy. This should take around 5 to 6 minutes. Keep stirring to ensure even roasting. -
Add the Dry Fruits:
Once the makhana is crisp, add the slivered almonds, cashews, and sultana raisins to the pan. Saute for about 2 minutes, stirring continuously. Be sure to keep the heat low to prevent the nuts from burning. -
Fry the Dry Coconut:
Finally, add the dry coconut (kopra) to the pan. As coconut burns quickly, be very cautious and fry it for just a minute or so until itβs lightly golden. Once everything is roasted, remove it from the pan and set aside. -
Prepare the Sugar Syrup:
In a separate deep pan, combine the sugar, khoya (mawa), milk, and water. Stir well and bring the mixture to a boil on medium-high heat. Reduce the heat once it begins to boil and simmer the mixture, stirring occasionally, until the syrup thickens. It should feel heavy when you stir, indicating that it has reached the right consistency. -
Adjust Consistency:
If the syrup thickens too much, add 1/2 cup of water or milk to loosen it up. Allow the syrup to come to a gentle boil once more. -
Combine Sewai and Dry Fruits:
Add the roasted vermicelli (sewai) along with the phool makhana and dry fruit mixture into the syrup. Stir gently to combine, and let it cook on a low flame for about 4 to 5 minutes. This allows the flavors to meld together perfectly. -
Add the Cardamom Powder:
Once the mixture has cooked, sprinkle in the cardamom powder (elaichi) and stir well to infuse the fragrance. Cover the pan with a lid and let the Kimami Sewai rest for about 10 minutes. This step helps the dish absorb the cardamom aroma. -
Garnish and Serve:
Before serving, mix everything well and garnish with the remaining slivered almonds, cashews, raisins, and a sprinkle of dry coconut. Serve this warm, fragrant dessert as a perfect ending to a festive meal.
Serving Suggestions
Kimami Sewai pairs wonderfully with a variety of traditional Indian dishes. For a truly festive experience, serve it alongside:
- Mirchi Ka Salan: A spicy, tangy dish made with green chilies and a rich, aromatic gravy.
- Lugai Gosht: A flavorful lamb curry that adds depth and richness to your meal.
- Butter Garlic Naan: Soft and buttery naan, perfect for sopping up the delicious gravies.
- Pakki Mutton Biryani: Fragrant, aromatic mutton biryani, which is a flavorful, spiced rice dish.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 250-300 kcal (approx.) |
| Carbohydrates | 35-40 g |
| Protein | 4-6 g |
| Fat | 12-15 g |
| Fiber | 2-3 g |
| Sugar | 20-25 g |
| Cholesterol | 20-25 mg |
| Sodium | 25-35 mg |
Conclusion
Kimami Sewai is a luxurious dessert that captures the essence of Indian festive cuisine. The delicate vermicelli, roasted to perfection, combined with the sweetness of sugar and the richness of khoya, creates a comforting and indulgent treat. The addition of ghee-fried lotus seeds, dry fruits, and a hint of cardamom powder makes it an unforgettable dish that is both festive and full of flavor. Whether served as a part of a grand Eid meal or as a stand-alone treat during special occasions, this dessert is sure to delight anyone who tastes it.
Make this Kimami Sewai Recipe a part of your celebrations, and let the richness of its flavors and textures elevate your next festive meal!
