Kimami sewai
AI-drafted · awaiting admin review
Fine roasted vermicelli cooked in ghee and thick sugar syrup with khoya and dry fruit, the Eid sweet of Lucknow.
Region: Lucknow and AwadhOccasion: Eid ul-FitrTime: 40 minServes: 6Vegetarian
Ingredients
- 200 g very fine vermicelli (sewai)
- 4 tbsp ghee
- 1 cup sugar, ¾ cup water
- ½ cup khoya, crumbled
- ¼ cup each sliced almonds, pistachios, cashews; 2 tbsp chironji; 10 dried dates (chhuhara), sliced
- ½ tsp cardamom powder, saffron in 2 tbsp warm milk, 1 tsp kewra water
Method
- Roast the sewai in 2 tbsp ghee until golden brown. Set aside.
- Fry the nuts and chhuhara lightly in the remaining ghee.
- Boil the sugar and water into a syrup (kimam) of one-string consistency with saffron and cardamom.
- Add the sewai to the syrup and cook on low heat, stirring gently, until the syrup is absorbed and the strands separate.
- Fold in the khoya, nuts and kewra, cover and keep on dum for 5 minutes.
History
Sweet vermicelli is eaten on Eid across India; Lucknow's dry, syrup-glazed kimami version is a local speciality.
Significance
Kimami sewai is served to guests who come to greet a family on Eid in Lucknow.