Kimami Sewai : Eid Special

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.

Ingredients - 

Sewai - 1/2 kg
Sugar - 1 1/2 kg
Mawa - 250 g
Milk -1 1/2 lt
Coconut dry - 1 whole
Dry dates (chhuhara) - 200 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

 Method - 

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 stirring 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 until the sewai becomes tender.
    It will take around 5 minutes only. Remove it from fire when            there is sheera (syrup) left in it. Place it in a serving dish and            garnish it with desiccated coconut and silver foil and serve. 
    It can be stored for many days.
8. If you want to make little amount than the given recipe
    please take half amount of each ingredient.

 

Sewai frying

 

Dry dates + coconut + mawa mixing and frying

                                            Milk kimam and dry fruit mixing

                                       
                                               Sewai mixing with all the ingredients

                                                                   Prepared Sewai