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This is a traditional recipe for Kimami Seviyan, a rich and sweet dessert made with fine vermicelli, sugar syrup, khoya (milk solids), and an assortment of dry fruits. It's a special dish, often prepared during festivals like Eid, known for its unique texture and delicious flavor.
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Roast makhana, dry fruits, and vermicelli in ghee. Soak the roasted vermicelli in hot milk. → Prepare a one-string consistency sugar syrup with sugar, water, spices, and food color. → Add the roasted ingredients and soaked vermicelli to the syrup. Simmer on low heat for 10 minutes. → Fry khoya separately in ghee, then mix it into the cooked seviyan. → Let the dish rest for 1-2 hours, then garnish with dry fruits and khoya before serving.
Roast makhana, dry fruits, and vermicelli in ghee. Soak the roasted vermicelli in hot milk. → Prepare a one-string consistency sugar syrup with sugar, water, spices, and food color. → Add the roasted ingredients and soaked vermicelli to the syrup. Simmer on low heat for 10 minutes. → Fry khoya separately in ghee, then mix it into the cooked seviyan. → Let the dish rest for 1-2 hours, then garnish with dry fruits and khoya before serving.
This is a traditional recipe for Kimami Seviyan, a rich and sweet dessert made with fine vermicelli, sugar syrup, khoya (milk solids), and an assortment of dry fruits. It's a special dish, often prepared during festivals like Eid, known for its unique texture and delicious flavor.
Heat 2 tsp of ghee in a pan. Add the makhana (lotus seeds) and fry on medium flame for 1-2 minutes until they become crispy and slightly browned.
Remove the roasted makhana from the pan and set them aside.
In the same pan, add another 2 tsp of ghee. Add the chopped almonds, cashews, and raisins.
Fry the dry fruits for 1-2 minutes until they are fragrant and lightly golden. Remove them from the pan and set aside, reserving some for garnish.
In the same pan (wiped clean), dry roast the seviyan (vermicelli) on low to medium flame, stirring continuously until it turns a nice golden brown color.
The traditional ratio for vermicelli to sugar is 1:3 (e.g., 250g vermicelli to 750g sugar) for a very sweet result. You can adjust the sugar quantity according to your taste.
Roasting all the ingredients, including the vermicelli, dry fruits, and khoya, is essential for a rich flavor and longer shelf life.
Achieving the perfect 'one-string' consistency for the sugar syrup is the most critical step. An undercooked syrup will make the seviyan soggy, while an overcooked one will make it hard and crystalline.
Always add hot milk to the hot roasted vermicelli and immediately turn off the flame to let it soak properly without overcooking.
Allowing the final dish to rest after cooking is important for the vermicelli to absorb all the flavors and syrup, resulting in the perfect texture.
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