Kimami vermicelli is a delicious dessert to be eaten during the festive season of Ramzan. Kimami vermicelli is nutritious as well as tasty, it includes the goodness of lotus seeds, almonds, coconut, cashews, and raisins. Learn the easy method of making it.
Material :
-1 cup semiya
-1 cup khoya
-1 cup sugar
-1 cup milk
-1.1/2 cup water (as required)
-1 tsp cardamom powder
-1 cup phool makhana (lotus seeds), chopped
1/4 cup almonds (chopped for garnishing)
1 tbsp whole cashews (chopped for garnishing)
-1 tablespoon 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 coconut at the end as it burns quickly, so be very careful. After roasting completely keep it aside.
4. In a deep pan add sugar, khoya, milk, and water 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.
