During the holy month of Ramadan when fasting is on,
Iftar (breaking the fast) is done right after Maghrib (sunset)
time. A wide variety of food is prepared to break the fast and
sewai is among the hot favourites.
Footpaths on either side of road are full of vendors selling
Kimami laccha, Banarasi laccha, Bedami laccha and Rumali laccha. In my hometown in UP if you visit a muslim friend's
house you will definitely find sewai made in sugar sheera or
syrup. It is very popular and very tasty.
So today on the occasion of Eid i will share a very unique and mouthwatering recipe of making Kimami sewai which you all
will definitely love.
So Happy Eid and a happy and tasty sewai making to all of you.
Sewai - 1/2 kg
Sugar - 1 1/2 kg
Mawa - 250 g
Milk -1 1/2 lt
Coconut dry - 1 whole
Dry dates (chhuhara) - 250 g
Raisins - 100 g
Cashewnuts - 100 g
Almonds - 100 g
Makhana - 50 g
Cloves - 1 tsp
Green cardamom crushed - 7
Silver foil - 2
Clarified butter ( pure ghee) - 100 g
1. Soak coconut and chuhara overnight and grind it coarsely
in a grinder. Chop the nuts and fry makhana.
2. Fry the sewai in a heavy bottomed pan in two batches in
a low flame.
3. First fry it dry, when it starts to take a very light brown
colour then put 2 tbsp of ghee in it and fry it to a golden
brown colour. Take special care to prevent it from sticking
to the pan or burning. Fry all the sewai and keep it aside.
4. Put 1 lt milk in a deep pan and boil it for a while, add the
sugar and keep stiring and boiling until the milk has
reduced and formed a single thread like consistency. It is
called milk kimam. If the milk curdles a bit you need not
worry, it happens.
5. In a heavy bottomed pan put rest of the ghee and put
cloves and green cardamom, add mawa in it and fry it.
6. When it comes to a light brown colour add the ground
coconut and chuhara in it and keep frying until it has
changed to a brown colour.
7. Add the milk kimam and all the nuts in it and mix it, add
the fried sewai and remaining milk and stir it on a medium
heat for a while and cover it and let it simmer on a low heat
until the milk has evaporated and it has become dry. If you
like you can remove it from fire when there is a bit of
sheera (syrup) left in it. Place it in a serving dish and garnish
it with dessicated coconut and silver foil and serve.
It can be stored for many days.
Dry dates + coconut + mawa mixing and frying
Milk kimam and dry fruit mixing
Sewai mixing with all the ingredients