Shahi Kimami Sewai-Eid special

Shahi Kimami Sewai is a sweet recipe made out of vermicelli cooked in milk, which is an Awadh dessert, special during Eid season. This is an enriched version of paal semiya kesari.  You can also add milk powder, condensed milk, mawa etc to enhance the taste according to availability. 

When Kimami sewai served with rabri its known as Rabri Muzafir which is a Mughali Cuisine. In this recipe I also have provided like for Rabri.
The recipe can be simplified with only 2 cups of milk for 1 cup of  vermicelli which wont taste rich still taste good like simple paal semiya kesari. 

Preparation time: 10mins

Cook time: 15mins

Total time: 25mins

Serve: 3

Cuisine: Indian

Type: Dessert

Author: Nivi Marshal

Shahi_kimami_sewai

Ingredients:

Vermicelli- 1cup 

Milk- 750ml
Khoya- 250gram

Sugar- 2 tbsp or more according to taste

Cardamom powder- ¼ tsp

Saffron strands- a pinch

Salt- a pinch

Ghee- 1 ½ tbsp

Cashewnut- 10nos

Almond- 10nos

Raisins- 8nos

*1cup=120ml

Shahi_kimami_sewai

How to prepare Shahi Kimami Sewai:

• Add saffron strands to 1 tbsp hot water and keep aside.
• In a pan add ½ tbsp ghee, roast the nuts, then add raisins and saute till it bubbles. Remove from flame and keep aside.
• In the same pan add vermicelli and roast till aromatic. Transfer to a plate, add milk once it starts to boil add the roasted vermicelli and cook till soft.
• Add salt, sugar, saffron water, cardamom powder and khoya then cook till sugar melts and thickens again. Finally add the roasted nuts along with a tbsp of ghee, mix it and now Shahi Kimami Sewai is ready to serve.

Tips:

• You can add condensed milk to enhance the taste. Khoya can be skipped if needed.
• Serve this with Rabri which is another delicious Mughali Cusine Rabri Muzafir.
• You can also simplify the recipe with 2 cup of milk which will taste like paal semiya kesari.