Kimami Sewaiyan is a traditional Indian sweet dish made from vermicelli noodles, typically served during special occasions or festivals like Eid. It’s a delicious and rich dessert that’s sure to impress your guests. Here’s a detailed recipe to make Kimami Sewaiyan:
Ingredients:
For Kimami coating:
- 1 cup sugar
- 1/2 cup water
- 1/4 teaspoon cardamom powder
- A few saffron strands
- 1 tablespoon rose water
- 1 tablespoon ghee (clarified butter)
- 1 cup desiccated coconut
- 1/4 cup almonds, chopped
- 1/4 cup cashews, chopped
- 1/4 cup pistachios, chopped
For Vermicelli:
- 2 cups vermicelli noodles (thin)
- 2 tablespoons ghee (clarified butter)
- 4 cups whole milk
- 1/2 cup sugar (adjust to taste)
- A pinch of saffron strands
- 1/4 teaspoon cardamom powder
- A handful of raisins
- A handful of chopped nuts (almonds, cashews, pistachios)
Instructions:
Preparing the Kimami Coating:
- In a saucepan, combine sugar and water. Heat over medium heat until the sugar dissolves completely.
- Add cardamom powder, saffron strands, and rose water to the sugar syrup. Stir well and let it simmer for 2-3 minutes.
- In a separate pan, heat 1 tablespoon of ghee. Add desiccated coconut, chopped almonds, cashews, and pistachios. Roast them until they turn golden brown.
- Once roasted, add the dry fruits and coconut mixture to the sugar syrup. Mix well until everything is well combined. Turn off the heat and set aside.
Preparing the Vermicelli:
- In a large skillet or pan, heat 2 tablespoons of ghee over medium heat.
- Add vermicelli noodles to the pan and roast them until they turn golden brown. Keep stirring continuously to avoid burning.
- Once the vermicelli is roasted, add 4 cups of whole milk to the pan. Stir well and let it come to a gentle boil.
- Reduce the heat to low and let the vermicelli cook in the milk until it softens. Keep stirring occasionally to prevent sticking.
- Once the vermicelli is cooked and the milk has thickened, add sugar, saffron strands, and cardamom powder. Mix well until the sugar dissolves completely.
- Add a handful of raisins and chopped nuts (almonds, cashews, pistachios) to the vermicelli mixture. Stir well and cook for another 2-3 minutes.
- Turn off the heat and let the vermicelli cool down slightly.
Assembling Kimami Sewaiyan:
- Take a serving dish and spread a layer of the prepared vermicelli.
- Pour the prepared Kimami coating evenly over the vermicelli layer.
- Repeat the process with another layer of vermicelli followed by Kimami coating until all the vermicelli and Kimami coating are used up.
- Garnish the top with additional chopped nuts and saffron strands if desired.
- Allow the Kimami Sewaiyan to set for about 1-2 hours before serving.
Serve Kimami Sewaiyan warm or chilled as per your preference. Enjoy this delightful Indian dessert with family and friends!
