Eid is just around the corner. In such a situation, the same question must be going on in your mind what to make something special and new for the festival this time? Because vermicelli is mandatory on the occasion of Eid, it cannot be left out. So this time you can try Saiyan with some new flavors. Today we will learn to make Kimami Sevaiyaan, which will add royal flavor to your dining table.
Material :
1 cup semiya
1 cup khoya
1 cup sugar
1 cup milk
1-1/2 cups water ghee (as needed)
1 tsp cardamom powder
1 cup phool makhana (lotus seeds), chopped
1/4 cup almonds (chopped for garnishing)
1 tbsp whole cashews (for garnishing)
1 tbsp raisins (for garnish)
2 tbsp dry coconut (copra)
Method :
1. To make the Kimami Sevai recipe, first heat a pan on a low flame and roast the dry vermicelli till it turns dark brown. Keep it aside. Avoid over-roasting the delicate vermicelli.
2. Heat ghee in the same pan and fry the makhana till it becomes crispy. It will take 5 to 6 minutes on low-medium flame.
3. After 5 to 6 minutes add dry fruits and fry for 2 minutes. Add the coconut at the end as it burns quickly, so be careful. Fry completely and keep aside.
4. Now add sugar, khoya, milk, and water in a deep pan and mix well. Keep it on the gas and keep stirring till the first boil comes. Slow down the gas to cook the syrup until the syrup becomes thick and you feel heavy while stirring.
5. Add 1/2 cup water or milk to the thick syrup and bring it to a boil again.
6. Add roasted vermicelli, dry fruits makhana coconut mixture, and cook on low flame for about 4-5 minutes and switch off.
7. Sprinkle green cardamom powder and mix well. Cover the lid and leave it for 10 minutes. Switch off the flame, mix it, and garnish with almonds, cashews, and raisins.
