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A luxurious Eid specialty from Lucknow, this dessert features fine vermicelli slow-cooked in a fragrant sugar syrup with saffron, mawa, and a generous mix of fried nuts. A truly royal treat.
Prepare Saffron Milk and Fry Nuts
Roast the Vermicelli
Prepare the Sugar Syrup (Chashni)
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A luxurious Eid specialty from Lucknow, this dessert features fine vermicelli slow-cooked in a fragrant sugar syrup with saffron, mawa, and a generous mix of fried nuts. A truly royal treat.
This awadhi recipe takes 55 minutes to prepare and yields 4 servings. At 633.89 calories per serving with 13.32g of protein, it's a moderately challenging recipe perfect for dessert.
Cook the Seviyan
Add Khoya and Nuts
Garnish and Serve
Feel free to add other nuts like walnuts or charoli (chironji) along with the existing ones.
A teaspoon of rose water can be added along with the kewra water for a more complex floral aroma.
For an extra decadent version, you can add a few tablespoons of desiccated coconut (fried in ghee) along with the nuts.
The sugar level is traditional and very sweet. You can reduce the sugar to 3/4 cup for a less sweet version, but this may slightly alter the final texture.
The combination of carbohydrates from vermicelli and sugar, along with healthy fats from ghee and nuts, offers a quick and substantial source of energy, making it a traditional festive treat.
The generous use of almonds, cashews, and pistachios contributes monounsaturated fats, protein, and essential minerals like magnesium and vitamin E, which are beneficial for overall health.
Saffron, a key ingredient, is known for its antioxidant properties and has been traditionally associated with improving mood and well-being.
One serving of Kimami Seviyan (approximately 180g) contains around 550-650 calories. The exact number can vary based on the amount of ghee, sugar, and nuts used.
Kimami Seviyan is a rich, indulgent dessert and not considered a health food. It is high in sugar, fat, and calories. It's best enjoyed in moderation as a special treat during festivals and celebrations.
One-string consistency (Ek Taar ki Chashni) is a stage in sugar syrup making. To check, cool a drop of syrup slightly, then press it between your thumb and index finger. When you pull them apart, a single, stable thread should form. This is crucial for the texture of the final dish.
This usually happens if the sugar syrup was overcooked beyond the one-string consistency, causing it to crystallize. It can also happen if the seviyan was cooked for too long on high heat, causing all the moisture to evaporate.
While you can, it's not traditional for Kimami Seviyan. Fine vermicelli is preferred as it cooks quickly and absorbs the syrup perfectly for the right texture. Using thicker vermicelli will change the texture and may require a longer cooking time and more liquid.
It would be very difficult to make an authentic vegan version of this recipe, as ghee, milk, and khoya (milk solids) are central to its flavor and texture. Substituting them would result in a completely different dish.