Kimami Sewai / Seviya
Kimami Sewai or Seviyan or Semiya or Vermicelli Halwa is a dessert made in almost every household to celebrate Eid. This recipe has comparatively less sugar and instead of using mawa milk is used. Without compromising on the taste and richness, the sewai is made healthier and lighter.
Servings Prep Time
6serving 10minutes
Cook Time Passive Time
30minutes 60minutes
Servings Prep Time
6serving 10minutes
Cook Time Passive Time
30minutes 60minutes
Ingredients
Instructions
  1. Soak Raisins in water
  2. In a big pan heat ghee and fry all the nuts. Take the nuts out and let them cool.
  3. In the pan with ghee add seviyan. Roast seviya on slow flame till it is golden brown. Turn the seviya gently, such that it does not break. Since seviya is very thin, roast on slow flame and stir continuously, such that seviya is roasted uniformly.
  4. When the seviya is roasted well and almost dark brown, add boiling hot milk, saffron, nutmeg and cardamom powder . Switch off the flame and cover the pan with a lid. Let it rest for an 45 minutes to an hour.
  5. After 45 minutes remove the lid. All the milk would have been absorbed in the seviya, if not let it rest for some more time.
  6. Chop the roasted nuts
  7. Once the milk is absorbed add sugar and roasted nuts. Switch on the flame and stir to mix in the sugar. Keep stirring till the sugar is absorbed and the seviya is dry again.
  8. Decorate the seviya with silver foil and serve hot, warm or cold- as you like it.
  9. If you want to heat it again in the microwave do not put the silver foil.
Recipe Notes

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Meethi Sewai or Kimai Sewai

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