Kimami Sewaiyan Recipe: Ramadan, the month of worship is over. After Ramadan, everyone is eagerly waiting for Eid. It is one of the biggest festivals for Muslims around the world. Various delicious dishes are prepared at homes on Eid. In such a situation, if you also want to make something special in the desert to make your festival special, then try Kimami Sevaiyan.
Kimami Sewaiyan Recipe: Ingredients for making Kimami Sevaiyan-
-1 cup vermicelli
-1 cup khoya
-1 cup sugar
-1 cup milk
1-1/2 water
– Ghee (as needed)
1 tsp cardamom powder
-1 cup Makhana, cut into pieces
-1/4 cup almonds (garnishing)
– 1 tbsp cashew (garnishing)
– 1 tbsp raisins (garnishing)
-2 tbsp coconut
Method for making Kimami Macaroni-
To make Kimami Macaroni, first heat a pan on low flame and dry roast the vermicelli in it until its color becomes dark brown. Take care not to over-roast the vermicelli. Now heat ghee in the same pan and fry the nuts and makhana till they become crunchy. For this, fry them on low flame for only 5 to 6 minutes. After 5 to 6 minutes, add dry fruits and fry for another 2 minutes. Lastly, fry the coconut quickly, as it burns quickly. Keep the fried ingredients aside. Now in a deep pan add sugar, khoya, milk and water and mix it well and stir continuously till it comes to a boil.
Slow down the flame and let this syrup thicken and keep stirring continuously. When you feel that it has completely thickened, add half a cup of water and milk and let it boil for one more time for the syrup to thicken. Now add roasted vermicelli, dry fruits, makhana, coconut and cook it on low flame for 4 to 5 minutes and turn off the gas and add cardamom powder, mix well and cover for 10 minutes. After 10 minutes, mix it well and garnish it with almonds, cashews and raisins.
