Kimami Sewaiyan Recipe – A Delicious Eid Dessert

Kimami Sewaiyan is a rich and aromatic Eid-special dessert made with vermicelli, khoya, nuts, and infused with cardamom and saffron. This traditional Awadhi sweet dish is perfect for festive celebrations.

Ingredients for Kimami Sewaiyan:

1 cup fine vermicelli (sewaiyan)
2 tbsp ghee
½ cup sugar (adjust to taste)
1 cup milk
½ cup khoya (mawa), crumbled
¼ cup fresh cream (optional, for richness)
2 tbsp desiccated coconut
1 tbsp poppy seeds (khus khus), roasted
1 tbsp chironji (charoli nuts)

For Flavoring:

½ tsp cardamom powder
¼ tsp saffron strands soaked in 2 tbsp warm milk
½ tsp rose water or kewra water

For Garnish:

2 tbsp chopped almonds
2 tbsp chopped pistachios
1 tbsp golden raisins
1 tbsp slivered cashews

How to Make Kimami Sewaiyan:

Step 1: Roast the Vermicelli

- Heat ghee in a heavy-bottomed pan.
- Add vermicelli and roast on low heat until golden brown. Remove and set aside.

Step 2: Prepare the Sugar Syrup

- In the same pan, add sugar and ½ cup water.
- Stir until the sugar dissolves and forms a light syrup (1-string consistency).

Step 3: Cook the Kimami Sewaiyan

- Add roasted vermicelli to the sugar syrup. Mix well.
- Pour in milk and cook until the vermicelli softens.
- Add khoya, fresh cream, desiccated coconut, poppy seeds, and chironji. Stir well.

Step 4: Add Flavorings

- Mix in cardamom powder, saffron milk, and rose/kewra water.
- Let it cook on low heat for 5 minutes, stirring occasionally.

Step 5: Garnish and Serve

- Add chopped nuts and raisins. Mix well.
- Serve warm or chilled, garnished with extra nuts and a drizzle of ghee.