Kimami Seviyan

Instructions

1. 1

   Prepare Saffron Milk and Fry Nuts

   • Gently warm 2 tablespoons of the milk and soak the saffron strands in it. Set aside to infuse.
   • Heat ghee in a heavy-bottomed pan (kadai) over medium heat.
   • Add the phool makhana and fry for 2-3 minutes until they become crisp and lightly browned. Remove with a slotted spoon and set aside.
   • In the same ghee, add the almonds, pistachios, and cashews. Fry for 1-2 minutes until they turn a pale golden color. Be careful not to burn them. Remove and set aside, reserving some for garnish.
2. 2

   Roast the Vermicelli

   • If your vermicelli is not pre-roasted, add it to the remaining ghee in the pan.
   • Roast on low heat, stirring continuously for 5-7 minutes, until it achieves a deep, uniform golden-brown color. This step is crucial for the flavor and texture.
   • Once roasted, remove the vermicelli from the pan and set it aside.
3. 3

   Prepare the Sugar Syrup (Chashni)

   • In a separate, clean saucepan, combine the sugar and water. Bring to a boil over medium heat, stirring until the sugar dissolves completely.
   • Continue to cook the syrup for 5-6 minutes until it reaches a 'one-string' consistency. To test, take a drop of syrup between your thumb and index finger and gently pull them apart. A single thread should form without breaking immediately.
   • Once the consistency is reached, reduce the heat to low. Stir in the remaining milk, the saffron-infused milk, and the green cardamom powder.
4. 4

   Cook the Seviyan

   • Carefully add the roasted vermicelli to the hot sugar syrup. Stir gently to ensure all the strands are submerged.
   • Cover the pan and let it simmer on the lowest possible heat for 8-10 minutes. The seviyan will soften and absorb the syrup.
   • Stir once or twice in between to prevent it from sticking to the bottom of the pan.
5. 5

   Add Khoya and Nuts

   • Uncover the pan. Add the crumbled khoya, half of the fried phool makhana, and most of the fried nuts (keeping some for garnish).
   • Gently mix everything together. Cook for another 2-3 minutes, allowing the khoya to melt and integrate into the seviyan, creating a rich texture.
   • Turn off the heat. If using, stir in the kewra water for a final touch of fragrance.
6. 6

   Garnish and Serve

   • Transfer the Kimami Seviyan to a serving platter.
   • Garnish with the reserved fried nuts and phool makhana.
   • Let the dessert rest for at least 20-30 minutes before serving. This allows the flavors to meld and the texture to set. It can be served warm or at room temperature.