Kimami Sewaiyan Recipe

About Kimami Sewaiyan Recipe: A debauched pastry to savor the bubbly period of Ramadan. Kimami sewaiyan is stuffed with the decency of lotus seeds, almond, coconut, cashews and raisins cooked with delicious blend of milk, khoya, sugar and vermicelli. Present with an embellishing of nuts and cardamom.

Step by step instructions to Make Kimami Sewaiyan

1.To start making Kimami Sewai Recipe, heat a skillet on a moderate fire and dish dry sewai till it turns dim dark colored. Keep it aside. Make a point to maintain a strategic distance from over-simmering the fragile sewai.

2.In a similar container, heat ghee and fry the fox nuts/makhana till it gets crunchy. It will take 5 to 6 minutes on low medium warmth.

3.After 5 to 6 minutes, include dry products of the soil it for around 2 minutes. Ultimately, include coconut as it consumes rapidly, be extremely cautious. Fry by and large and keep aside.

4.In a profound container, include sugar, khoya, milk, water and blend it well. Put it on the fire and continue mixing till the principal bubble. Hinder the fire to cook the sugar syrup till it gets thicker and you feel overwhelming while at the same time mixing.

5.Add 1/2 cup water or milk to the thick syrup and give another bubble.

6.Add broiled sewai, dry natural products makhana coconut blend and cook on a moderate fire for around 4-5 minutes and switch off.

7.Sprinkle green cardamom powder and blend well. Spread the cover and leave for 10 minutes. Switch off the warmth, give it a blend and embellishment with almonds, cashews and raisins.