Kimami Sewai is a traditional Indian dessert that delights the taste buds with its rich and aromatic flavors. It is a sweet vermicelli dish made from fine, roasted vermicelli cooked in ghee, milk, and sugar. This dessert is often flavored with cardamom, saffron, and a generous sprinkling of nuts, creating a symphony of textures and tastes.
"Kimami Sevai" is a special and traditional dish prepared during the festival of Eid in India. Eid is a significant religious holiday celebrated by Muslims around the world, and various traditional dishes are prepared to mark the occasion. "Sevai" refers to vermicelli, a type of thin pasta, and "Kimami" likely refers to the rich and aromatic nature of the dish.
The dish is often sweet and flavored with ingredients such as saffron, cardamom, rose water, and dry fruits. It's a form of sweet dessert made by cooking vermicelli in milk and sugar, resulting in a creamy and flavorful dish. It's served to family and guests during the Eid celebrations as a symbol of sharing joy and happiness.
Kimami Sevai showcases the cultural diversity of India, where different regions have their own unique way of preparing and enjoying traditional foods during festive occasions like Eid.
Quick and Easy Kimami Sewai
Indulge in the simplicity and sumptuousness of Kimami Sewai with our easy-to-follow recipe. As a chef, I've been captivated by the way this dessert encapsulates the essence of celebrations and family gatherings. The soft, golden vermicelli strands intertwined with the richness of milk and the fragrance of spices evoke a sense of nostalgia and warmth. Much like French Toast, Kimami Sewai holds a cherished place in culinary traditions, offering a glimpse into the love and joy that come with sharing timeless recipes across generations.
In the Meyer Accent series Dutch casserole add desi ghee & roast the vermicelli on medium flame (we used Banarasi sewai). Once done, keep aside.
In the same pan add desi ghee and roast the dry fruits. Let's start by roasting the fox-nut followed by almonds, coconut, cashew, pistachio, chironji & raisins, once these are done, keep them aside.
Now in that same pot add sugar and milk and keep stirring until milk starts to curdle in case it doesn’t get curdled you can add 1-2 drops of lemon juice.
Now add the khoya, dry-fruits and saffron and let it cook for 5 mins.
Add vermicelli & cardamom powder mix well and cover it with a lid then close the flame and let it rest for about half an hour.
After resting for 30 minutes, the Kimami Sewai is ready. Serve and enjoy.
Kimami Sewai captures the essence of traditional flavors, where the nutty vermicelli and sweet milk create a delightful treat. Whether it's a special occasion or a simple indulgence, Kimami Sewai brings smiles with its comforting taste and easy preparation.