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Recipes >> Dessert, Mithai, Sweets Recipes > Kimami Sevai

Kimami Sevai

Kimami Sevai
Prep Time
10 Mins
Cook Time

35 - 40 Mins

Northern Indian dessert rich vermicelli recipe is specially prepare on Eid and other special occasions. Try out this recipe for a large batch and serve after meal.
Viewed: 21295
Source:  Romaisa Asim
6 Ratings
3 out of 5 stars
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  • Sewai 500 gm
  • Sugar 1 kg or as required
  • Solid milk 250 gm
  • Whole milk 1-1/2 liter
  • Clarified butter ½ cup
  • Green cardamom 7-8
  • Cloves 4-5
  • Whole dry coconut 1 (overnight soaked)
  • Dry dates 250 gm (overnight soaked)
  • Cashew nuts 4 tbsp
  • Raisins 4 tbsp
  • Almonds 4 tbsp
  • Makhana 50 gm
  • Silver paper for garnish

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Cooking Directions

  1. For Kimami: Take a heavy bottom pan add 1 liter of milk bring boil then add sugar mix and now cook string spoon on medium heat to dry milk and reduced, kimam is ready.

  2. In a pan add 2 tbsp of clarified butter and fry sewai/vermicelli till golden brown and aroma comes, take out vermicelli and keep aside.

  3. Fry makhana in same pan and take out set a side.

  4. Now chop all nuts finely and grind soaked coconut and dry dates coarsely keep aside.

  5. Now take heavy bottom pan add remaining clarified butter, green cardamom and cloves, splutter them add solid milk and fry it until brown.

  6. Now add ground coconut and dry dates fry them till color changes to brown.

  7. Add kimam, chopped nuts and makhana also add fried sewai and ½ liter remaining milk stir on medium heat when bubbles starts, cover and simmer on low flame for about 4-5 minutes. (Do not overcook and dry the syrup)

  8. Dish out and sprinkle desiccated coconut garnish silver paper and serve.

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