Name: Kimami Sevai recipe by Shabnam Khan at BetterButter
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: Thin vermicelli (1 cup); Sugar 1.5 to 2 cups; Water 3 Cups; Bay leaf(1), cloves(4), green cardamom(3); 3 tablespoon ghee; 0.5 cup khoya; Dry fruits of your choice; Coconut powder to garnish.

Ingredients Serving: 4

Thin vermicelli (1 cup)
Sugar 1.5 to 2 cups
Water 3 Cups
Bay leaf(1), cloves(4), green cardamom(3)
3 tablespoon ghee
0.5 cup khoya
Dry fruits of your choice
Coconut powder to garnish.

Instructions

Heat 2 tablespoon ghee in a hot pan. Take vermicelli and crush them and put in the pan. Saute on medium flame for 5 minutes till it turns golden brown in color.
The crushed golden brown vermicelli should look as below.
Take 1 tbsp of ghee in another pan, put the bay leaf, cloves and cardamom. Then pour water slowly in the pot and allow it to boil.
Add sugar to the boiling water and allow it to dissolve. This process would take around 5 minutes and the sugar syrup will be ready.
Add the dry fruits as per your wish. I used cashews, almonds and raisins.
Next put the vermicelli and khoya slowly in the pan and saute continuously for 5-7 minutes.
Then add the saffron milk and color to give a better look to kimami sevai.
Once the sevai becomes dry, switch off the flame and garnish with some coconut powder and melon seeds. Kimami sevai is ready.

Similar Recipes