Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, qimami sevaiyan. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
About Kimami Sewaiyan Recipe: A decadent dessert to relish in the festive season of Ramadan. Kimami sewaiyan is packed with the goodness of lotus seeds, almond, coconut, cashews and raisins cooked. Normally, seviyan or vermicelli is prepared a bit soggy with milk and sugar. But for this Lucknow special dish, the vermicelli is cooked a little dry and laced with sweetness.
Qimami sevaiyan is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. They are nice and they look wonderful. Qimami sevaiyan is something which I have loved my entire life.
To get started with this particular recipe, we must prepare a few ingredients. You can have qimami sevaiyan using 13 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Qimami sevaiyan:
- Prepare 500 gms Vermicelli (Benarasi)
- Make ready 1.5 Sugar kgs
- Get 500 gms Khoya
- Make ready 100 gms Makhana (fox nut)
- Make ready 100 gms coconut Dried (grated or finely chopped )
- Take 150 gms dry fruits Mixed (raisins and chopped almonds, pistachio)
- Make ready 500 ml Water
- Prepare 4 - 5 cardamom Green
- Prepare 4 - 5 Cloves
- Take 150 ml Ghee
- Get 1 - 2 drops Kewda
- Get Malai (fresh cream) for topping
- Get strands Saffron for , few garnish
I learnt this recipe from my mother in law who in turn had learnt it from her mother. So an heirloom recipe which is for keeps. Kimami Sewai or Seviyan or Semiya or Vermicelli Halwa is a dessert made in almost every household to celebrate Eid. This recipe has comparatively less sugar and instead of using mawa milk is used.
Steps to make Qimami sevaiyan:
- Dry roast the vermicelli till golden (do not burn)
- In a pan, heat 100 ml of ghee, roast makhana in ghee till light golden and crisp
- Also roast chopped almonds and pistachios
- In a heavy bottom pan, heat the remaining ghee, add cardamom, cloves and fry for 30 seconds
- Add 500 ml of water and sugar in ghee and make sugar syrup, stir occasionally (sugar syrup should not be very stringy)
- Take the syrup off the stove and allow it to cool (just warm)
- Add vermicelli and makhana in the syrup, place it again on stove and let it cook on high heat for 2 minutes
- Lower the heat, add khoya, mix and allow it to simmer on low heat for 15 minutes
- Stir occasionally to avoid burning
- Finally add the grated coconut, raisins, roasted almonds, pistas and kewda, simmer it for another 5 minutes
- Dish out, top with malai (fresh cream), garnish with saffron
- Serve hot.
Kimami Sewai or Seviyan or Semiya or Vermicelli Halwa is a dessert made in almost every household to celebrate Eid. This recipe has comparatively less sugar and instead of using mawa milk is used. Without compromising on the taste and richness, the sewai is made healthier and lighter. About Press Copyright Contact us Creators Advertise Developers Terms Privacy Policy & Safety How YouTube works Test new features Press Copyright Contact us Creators. Begin by tempering the cardamon and cloves in ghee and then once the aroma develops fry the seviyan in the tempered ghee in a saucepan on medium heat.
So that’s going to wrap this up for this exceptional food qimami sevaiyan recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
