Kimami Sewai Recipe
Description
Kimami Sewai is a traditional Indian dessert that beautifully combines the delicate flavors of roasted vermicelli with rich khoya and aromatic spices. This delightful dish is perfect for festive occasions and pairs wonderfully with a range of savory dishes, making it an ultimate treat for any celebration.
Ingredients
| Ingredient | Quantity |
|---|---|
| Semiya (Vermicelli) | 1 cup (Fine Banarsi Sewai) |
| Khoya (Mawa) | 1 cup |
| Sugar | 1 cup |
| Milk | 1 cup |
| Water | 1 ½ cups |
| Ghee | As needed |
| Cardamom Powder (Elaichi) | 1 teaspoon |
| Phool Makhana (Lotus Seeds) | 1 cup, chopped |
| Badam (Almond) | ¼ cup, slivered |
| Whole Cashews | 1 tablespoon, slivered |
| Raisins | 1 tablespoon (for garnish) |
| Dry Coconut (Kopra) | 2 tablespoons |
Nutritional Information (per serving)
| Nutrient | Value |
|---|---|
| Calories | Approx. 400 |
| Protein | 7g |
| Carbohydrates | 60g |
| Fat | 15g |
| Fiber | 2g |
| Sugar | 20g |
Instructions
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Roast the Sewai: Begin by heating a pan over a low flame. Add the semiya and roast it gently until it turns a dark brown color. Be cautious not to over-roast, as this can affect the texture.
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Fry the Makhana: In the same pan, add a sufficient amount of ghee and fry the chopped phool makhana until it becomes crunchy, which should take about 5 to 6 minutes over low to medium heat.
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Sauté the Dry Fruits: After achieving a crunchy texture, introduce the slivered almonds and whole cashews to the pan. Sauté for an additional 2 minutes before adding the dry coconut, being careful as it burns quickly. Fry all ingredients together and set aside.
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Prepare the Syrup: In a deep pan, combine sugar, khoya, milk, and water. Mix well and place on the flame, stirring until the mixture reaches a gentle boil. Lower the heat and continue to cook until the syrup thickens, making it noticeably heavier to stir.
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Final Assembly: Once thickened, add an additional ½ cup of water or milk to the syrup, allowing it to boil again. Then, incorporate the roasted semiya and the dry fruit mixture. Cook on low heat for about 4-5 minutes before switching off the flame.
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Flavor and Rest: Sprinkle the cardamom powder over the mixture and stir well. Cover the pan and let it rest for 10 minutes to allow the flavors to meld.
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Garnish and Serve: After resting, give the dish a final mix and garnish with slivered almonds, cashews, and raisins. Serve the Kimami Sewai warm as a delightful dessert.
Serving Suggestions
Kimami Sewai is best enjoyed alongside a festive spread, pairing excellently with dishes such as Mirchi Ka Salan, Lugai Gosht, Butter Garlic Naan, and Pakki Mutton Biryani. This dessert not only satisfies the sweet tooth but also enhances the overall dining experience with its rich textures and flavors.
Conclusion
This exquisite Kimami Sewai recipe showcases the ultimate fusion of sweetness and texture, making it a must-try for anyone looking to explore Indian desserts. Enjoy every bite!
