Kimami Sewai
Vermicelli fried in ghee, simmered in honey and sugar syrup with the mild flavor of nutmeg. An Eid Day speciality, made quicker to prepare with the availability of pre-roasted sevain.
Ingridients of sewai
- 100 gms sevain (vermicelli), broken into 3-4 pieces
- 1/4 cup (60 gm) ghee
- 2/3 cup (150 gm) sugar
- 1 cup (240 gm) water
- 1/2 tsp kesar/zaffran (saffron)
- 2 chhoti elaichi (green cardamom)
- 1/2 tsp kewra (vetivier)
- 2 vark (silver leaves), optional
- 2 Tbsp blanched and shredded almonds
How to Make Kiwaamee Sewai
- 1.Heat the ghee in a large kadahi or deep sauce pan and add the vermicelli and saute till an aroma emanates and it gets slightly darker.
- 2.In the meantime, put the sugar, water, saffron and the elaichi in another pan, over medium heat, stirring off and on till the sugar dissolves and bring to a boil.
- 3.When the vermicelli is roasted add the sugar syrup and the kewra, bring to a boil, cover and let cook over low heat till the liquid is absorbed and the sevain are cooked through.
- 4.The vermicelli strands should be cooked and separate like rice in a pullao.
- 5.Serve hot garnished with first the silver leaves and then the almonds over it.