Kiwaamee Sevain Recipe

 
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Kiwaamee  Sevain
  • Recipe Servings: 4
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Easy

Vermicelli fried in ghee, simmered in honey and sugar syrup with the mild flavor of nutmeg. An Eid Day speciality, made quicker to prepare with the availability of pre-roasted sevain.

Ingredients of Kiwaamee Sevain

  • 100 gms sevain (vermicelli), broken into 3-4 pieces
  • 1/4 cup (60 gm) ghee
  • 2/3 cup (150 gm) sugar
  • 1 cup (240 gm) water
  • 1/2 tsp kesar/zaffran (saffron)
  • 2 chhoti elaichi (green cardamom)
  • 1/2 tsp kewra (vetivier)
  • 2 vark (silver leaves), optional
  • 2 Tbsp blanched and shredded almonds

How to Make Kiwaamee Sevain

  • 1.Heat the ghee in a large kadahi or deep sauce pan and add the vermicelli and saute till an aroma emanates and it gets slightly darker.
  • 2.In the meantime, put the sugar, water, saffron and the elaichi in another pan, over medium heat, stirring off and on till the sugar dissolves and bring to a boil.
  • 3.When the vermicelli is roasted add the sugar syrup and the kewra, bring to a boil, cover and let cook over low heat till the liquid is absorbed and the sevain are cooked through.
  • 4.The vermicelli strands should be cooked and separate like rice in a pullao.
  • 5.Serve hot garnished with first the silver leaves and then the almonds over it.

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