Name: Kemami sewai recipe by Uzma Ahmad at BetterButter
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 1 cup Semiya (Vermicelli), (Fine Banarsi Sewai); 1 cup Khoya (Mawa); 1 cup Sugar; 1 cup milk; 1 _1/2 cup water; Ghee_as needed; 1 teaspoon Cardamom (Elaichi) Powder; 1 cup Phool Makhana (Lotus Seeds), chopped; 1/4 cup Almonds, pistachio; 1 tablespoon Whole cashews; 1 tablespoon Raisins; 2 tablespoons Dry coconut (khopra)

Ingredients Serving: 4

1 cup Semiya (Vermicelli), (Fine Banarsi Sewai)
1 cup Khoya (Mawa)
1 cup Sugar
1 cup milk
1 _1/2 cup water
Ghee_as needed
1 teaspoon Cardamom (Elaichi) Powder
1 cup Phool Makhana (Lotus Seeds), chopped
1/4 cup Almonds, pistachio
1 tablespoon Whole cashews
1 tablespoon Raisins
2 tablespoons Dry coconut (khopra)

Instructions

Heat a pan on a slow flame and roast dry sewai till it turns dark brown. Keep it aside. Make sure to avoid over-roasting the delicate Sewai
In the same pan, heat ghee and fry the fox nuts/makhana till it gets crunchy. It will take 5 to 6 minutes on low medium heat.
After 5 to 6 minutes, add dry fruits and saute it for about 2 minutes. Lastly, add coconut as it burns quickly, be very careful. Fry altogether and keep aside.
In a deep pan, add sugar, khoya, milk, water and mix it well. Put it on the flame and keep stirring till the first boil. Slow down the flame to cook the sugar syrup till it gets thicker and you feel heavy while stirring
Add 1/2 cup water or milk to the thick syrup and give another boil.
Add roasted sewai, dry fruits makhana coconut mixture and cook on a slow flame for about 4-5 minutes and switch off
Sprinkle green cardamom powder and mix well. Cover the lid and leave for 10 minutes. Switch off the heat, give it a mix and garnish with pistachio almonds, cashews and raisins.

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