Kimami Sewaiyan is a classic Eid dessert that brings warmth and joy to celebrations. This rich and aromatic dish is made with roasted vermicelli, khoya (mawa), and a delightful mix of dry fruits. Unlike regular seviyan, Kimami Sewaiyan has a thick, caramelized texture that enhances its indulgent taste. If you’re looking for a delicious and traditional Eid sweet, this recipe is perfect for you!
Eid Special Kimami Sewaiyan Recipe – Rich & Flavorful
Why Kimami Sewaiyan is a Must-Have on Eid
Eid is incomplete without a bowl of warm, flavorful Kimami Sewaiyan. This dish is:
- Rich and Creamy – The use of khoya gives it a decadent texture.
- Loaded with Nuts and Dry Fruits – Adds crunch and enhances taste.
- Aromatic and Flavorful – Infused with saffron, cardamom, and rose water.
- Perfect for Festivities – A traditional favorite for Eid celebrations.
Ingredients for Kimami Sewaiyan
To make this Eid-special Kimami Sewaiyan, gather the following ingredients:
Main Ingredients:
- 1 cup vermicelli (thin or thick, as per preference)
- 2 tablespoons ghee (clarified butter)
- 1 cup khoya (mawa)
- 3/4 cup sugar
- 1/2 cup water
- 1/2 cup milk
Flavoring & Enhancements:
- 4-5 green cardamom pods (crushed)
- 10-12 strands saffron (soaked in warm milk)
- 1 teaspoon rose water (optional but enhances aroma)
Dry Fruits & Nuts:
- 10-12 almonds (sliced)
- 10-12 cashews (chopped)
- 10-12 pistachios (chopped)
- 2 tablespoons raisins
Step-by-Step Recipe for Kimami Sewaiyan
Step 1: Roast the Vermicelli
- Heat ghee in a heavy-bottomed pan.
- Add vermicelli and roast on a low flame until golden brown. Stir continuously to avoid burning.
- Once roasted, transfer to a plate and set aside.
Step 2: Prepare the Sugar Syrup
- In the same pan, add sugar and water. Let it dissolve and form a slightly thick syrup.
- Add crushed cardamom and soaked saffron milk for flavor.
Step 3: Cook the Sewaiyan
- Slowly add roasted vermicelli to the sugar syrup. Mix well.
- Pour in milk and cook on low flame until the sewaiyan absorbs the liquid.
- Stir continuously to avoid sticking to the pan.
Step 4: Add Khoya and Dry Fruits
- Once the mixture thickens, add grated khoya and mix well.
- Toss in dry fruits (almonds, cashews, pistachios, and raisins).
- Cook for 2-3 minutes until the khoya blends completely.
Step 5: Final Touch and Serving
- Add rose water for a fragrant touch.
- Turn off the heat and let it rest for a few minutes.
- Garnish with extra nuts and saffron strands.
- Serve warm or chilled.
Tips for Making the Best Kimami Sewaiyan
- Use homemade khoya for an authentic and rich taste.
- Roast vermicelli properly to enhance flavor and avoid a raw taste.
- Don’t overcook after adding khoya; it thickens further as it cools.
- Adjust sugar as per your preference—some like it mildly sweet.
- For extra richness, add a tablespoon of condensed milk.
Frequently Asked Questions (FAQs)
1. Can I make Kimami Sewaiyan without khoya?
Yes! You can substitute khoya with condensed milk or increase the quantity of milk and nuts for richness.
2. How long does Kimami Sewaiyan stay fresh?
It stays fresh for 2-3 days in the refrigerator. Just reheat with a little milk before serving.
3. Can I add coconut to Kimami Sewaiyan?
Yes, grated coconut adds a delicious twist to the dish. Use it in moderation for a balanced taste.
4. What is the difference between regular Sewaiyan and Kimami Sewaiyan?
Kimami Sewaiyan is thicker, richer, and caramelized, while regular sewaiyan is more liquid-based and often made with milk.
Conclusion
Kimami Sewaiyan is a delightful and traditional Eid dessert that is easy to make and incredibly delicious. Whether you’re preparing it for Eid celebrations or just craving a rich, sweet dish, this recipe ensures a perfect outcome every time.
Try this Eid-special Kimami Sewaiyan recipe and share the joy of festivities with your loved ones! 🌙✨
