Sweet Vermicelli Pudding (Kimami Sewai Recipe)
Make sweet vermicelli pudding (Kimami Sewai) with nuts and khoya. A rich, easy dessert perfect for Eid, holidays, and family celebrations at home.
Ingredients
- 250 g white vermicelli (sewai)
- 650 g sugar
- 650 g water
- 1 cup khoya
- 1 cup fox nuts (makhana)
- ⅓ cup almonds
- ⅓ cup cashews
- ⅓ cup chopped dry coconut
- ⅓ cup raisins
- 3 tablespoons ghee
Instructions
- Heat a frying pan over medium heat and add 1 tablespoon ghee. Once melted, add cashews, almonds, chopped coconut, and raisins. Roast for about 2 minutes until lightly golden and aromatic. Remove and set aside.
- In the same pan, add another 1 tablespoon ghee. Add the fox nuts and roast until crispy. Remove and set aside.
- Add the remaining 1 tablespoon ghee to the pan. Add the white vermicelli and stir continuously until it turns light golden brown and fragrant. Remove and set aside.
- In a separate skillet, combine water and sugar over medium-high heat. Stir until the sugar fully dissolves and forms a light syrup.
- Add the roasted nuts and fox nuts to the syrup and cook for about 1 minute. Then add the roasted vermicelli and mix well.
- Add the khoya and cook for another 1 minute, stirring gently so everything combines evenly.
- Once everything is well mixed and slightly thickened, turn off the heat. Your kemami sevai (sweet vermicelli pudding) is ready to serve.
Notes
- This is not heavy, so serve in small bowls for the best experience.
- Adjust milk based on how thick or creamy you like it.
- You can easily increase or reduce sugar to taste.
- Tastes best warm, but you can also chill it for a refreshing version.
- Add nuts or raisins for extra texture and richness.
Nutrition
Calories: 190kcal