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Kimami Sewai Recipe

Kimami is a sweet sewai recipe or vermicili recipe prepared on the occasion of Eid. Usually it prepared in every home in northern India on festivals. During the holy month of Ramjan when fasting is on, Iftar, variety of food is prepare to break the fast and kimami sewai is among the hot favourites. Due to physical fitness I have joined Zym from 10th May. My Zym instructar Mr. Salman was helped me for publish this recipe.

I have already tried this in my home, really it was so nice and tasty.

Ingredients:kimami sewai

Sewai – 1/2 kg
Milk  – 1.5 ltrs
Sugar – 1.5 kg
Khoya     1 kg
Pure Ghee     250 gms

Dry fruits:

Cashew nuts 150 gms
Almonds 150 gms
Coconut grated     1 whole
Currants/Kishmish 100 gms
Pistachio/Pista 100 gms
Dry dates/ chuwarah 250 gms
Talmakhana 100 gms
Charoli/ Chironji 50 gms

Other ingredients:

Cardamom Green –  4
Cloves  – 4
Gulabjamun Mix Powder – 1 kg


In  a heavy bottom pan boil 1 liter of milk. Add sugar in it, then stir through spoon on a medium heat. In another stove heat the ghee and roast vermicelli in the pan, till light golden brown. Then keep aside. In this pan add all dry fruits till golden brown. Now we will make the sugar syrup for kimami. In large pan heat ghee and temper with cloves and green cardamom.

Add sugar and milk mixture in it. Cook till the  syrup will be little thick. Now add the roasted vermicelli in to sugar syrup and mix well. Then add all roasted dry fruits, khoya and gulab jamun powder and mix well. Cook on low flame for 15 minutes. Do not overcook and dry the syrup. Kimami sewai  is ready to serve. Switch off the stove. Garnish it with desiccated coconut and silver foil and serve.

May this special occasion bring you untold joy, immeasurable happiness and lots of fun. Happy Eid!

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