Eid Special: Kimami Sewaiyan Recipe

Kimami Sewaiyan delights the senses and evokes a sense of nostalgia for festivities and celebrations. Let's delve into the recipe for this exquisite dessert, a true masterpiece of Indian culinary heritage.

Ingredients:
– 1 cup fine vermicelli (sewaiyan)
– 1 cup sugar
– 1 cup water
– 1/4 cup ghee (clarified butter)
– 1/4 cup mixed nuts (almonds, cashews, pistachios), chopped
– 1/4 teaspoon cardamom powder
– A pinch of saffron strands (optional)
– Silver leaf (varak) for garnish (optional)

Instructions:

Step 1. Roast the Vermicelli: Heat a tablespoon of ghee in a pan and add the vermicelli. Roast it over medium heat until it turns golden brown and aromatic. Keep stirring to ensure even browning. Once done, transfer the roasted vermicelli to a plate and set aside.

Step 2. Prepare the Sugar Syrup: In a separate saucepan, combine water and sugar. Add cardamom powder and saffron strands for added flavor and aroma. Let the syrup simmer for a few minutes until it reaches a slightly sticky consistency. Turn off the heat and set aside.

Step 3. Cook the Vermicelli: In the same pan used for roasting vermicelli, add the remaining ghee and heat it over medium heat. Once the ghee is hot, add the roasted vermicelli and sauté for a few minutes until it becomes slightly crisp.

Step 4. Add the Sugar Syrup: Carefully pour the prepared sugar syrup over the sautéed vermicelli. Be cautious as the syrup may splutter. Stir gently to ensure that the vermicelli is evenly coated with the syrup. Allow it to simmer over low heat until the vermicelli absorbs the syrup and becomes soft and translucent.

Step 5. Garnish and Serve: Once the vermicelli is cooked to perfection and the syrup is absorbed, add the chopped nuts and mix well. You can also add a few drops of rose water or kewra water for a delightful fragrance. Transfer the Kimami Sewaiyan to a serving dish and garnish with silver leaf (varak) for a touch of elegance.

Step 6. Enjoy the Delightful Dessert: Kimami Sewaiyan is best served warm or at room temperature. Serve it as a decadent dessert after meals or as a sweet treat during festive occasions. Pair it with a dollop of creamy kulfi or a scoop of vanilla ice cream for an indulgent twist.