Quimami Sevaiyan

EID MUBARAK!

As promised I am presenting Quimami Sevaiyan – a very delicious and rich Vermicelli pudding prepared on the day of Eid-ul-fitr.This differs from Sheer Khurma in the fact that this does not have milk but khoya/mawa which is a very thick semi solid form of milk.Prepared with pure ghee and dry fruits and nuts,this dessert will make you ask for an extra serving!

Preparation Time – 45 minutes – 1 hour

Makes – 4-5 servings

INGREDIENTS

200 gms Benarasi Sevain

2 cups sugar

200 gms Khoya/Mawa

1 1/2 cups water

1/2 cup ghee

1/4 cup Foxnuts(Makhana)

1/2 cup mixed chopped nuts – Almonds,Pistachios and Chironji(Charoli)

2 tbsp Raisins

A few strands Saffron

2 tbsp Coconut – grated/desiccated Coconut can also be used

1 1/2 tsp Cardamom Powder(Elaichi

2 Cloves(Laung)

Silver leaf (chandi ka varak)as required(if available,otherwise optional)

METHOD

Heat 1 tbsp ghee and fry the Sevain on low heat till golden brown.Keep aside to cool.

Heat another tbsp ghee and fry the Foxnuts on very low heat till crisp.Keep aside to cool.

Heat a final tbsp ghee and fry the nuts and raisins on low heat till the raisins swell up and the nuts are fried.

Heat the remaining ghee and add the Cardamom Powder and the 2 Cloves.Fry for 2-3 seconds and add the water.When it comes to a boil,add the sugar and continue to boil till the sugar dissolves and you get a slightly thick syrup.Add some Saffron into the syrup keeping some for garnishing.Remember not to let the syrup thicken a lot as it will crystallize and not cook the sevain.

Once the syrup is ready turn off heat and let the syrup cool awhile.Cool as in not coming to room temperature but staying warm.Now mix the roasted sevain into the syrup and mix.Put the pan back on heat and cook for 5-6 minutes till the sevain softens.

Now add the crumbled Khoya/Mawa and mix well.Keep stirring at intervals and reduce to the lowest heat possible.Cover with a lid and cook for 10-15 minutes.