Kimami Seviyan
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.
For 4 servings
6 steps. 35 minutes total.
- 1
Step 1
- a.Prepare Saffron Milk and Fry Nuts
- b.Gently warm 2 tablespoons of the milk and soak the saffron strands in it. Set aside to infuse.
- c.Heat ghee in a heavy-bottomed pan (kadai) over medium heat.
- d.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.
- e.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
Step 2
- a.Roast the Vermicelli
- b.If your vermicelli is not pre-roasted, add it to the remaining ghee in the pan.
- c.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.
- d.Once roasted, remove the vermicelli from the pan and set it aside.
- 3
Step 3
- a.Prepare the Sugar Syrup (Chashni)
- b.In a separate, clean saucepan, combine the sugar and water. Bring to a boil over medium heat, stirring until the sugar dissolves completely.
- c.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.
- d.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
Step 4
- a.Cook the Seviyan
- b.Carefully add the roasted vermicelli to the hot sugar syrup. Stir gently to ensure all the strands are submerged.
- c.Cover the pan and let it simmer on the lowest possible heat for 8-10 minutes. The seviyan will soften and absorb the syrup.
- d.Stir once or twice in between to prevent it from sticking to the bottom of the pan.
- 5
Step 5
- a.Add Khoya and Nuts
- b.Uncover the pan. Add the crumbled khoya, half of the fried phool makhana, and most of the fried nuts (keeping some for garnish).
- c.Gently mix everything together. Cook for another 2-3 minutes, allowing the khoya to melt and integrate into the seviyan, creating a rich texture.
- d.Turn off the heat. If using, stir in the kewra water for a final touch of fragrance.
- 6
Step 6
- a.Garnish and Serve
- b.Transfer the Kimami Seviyan to a serving platter.
- c.Garnish with the reserved fried nuts and phool makhana.
- d.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.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a heavy-bottomed pan to prevent the nuts, seviyan, and sugar syrup from scorching.
- 2The one-string consistency of the sugar syrup is the most critical step. Undercooking will result in mushy seviyan, while overcooking will make it hard and crystalline.
- 3Roasting the seviyan to a deep golden brown is essential for the authentic nutty flavor and rich color of the dish.
- 4For an even richer flavor, you can lightly roast the crumbled khoya in a separate pan for a minute before adding it to the seviyan.
- 5The dessert will continue to thicken as it cools. Do not overcook it on the stove, or it may become too dry.
- 6Use high-quality, fragrant saffron for the best possible color and aroma.
Adapt it for your goals.
Nut Variation
Feel free to add other nuts like walnuts or charoli (chironji) along with the existing ones.
Flavor AdditionFlavor Addition
A teaspoon of rose water can be added along with the kewra water for a more complex floral aroma.
Richer VersionRicher Version
For an extra decadent version, you can add a few tablespoons of desiccated coconut (fried in ghee) along with the nuts.
Sweetness AdjustmentSweetness Adjustment
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.
Why this is on our healthy list.
Provides Instant Energy
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.
Source of Healthy Fats and Protein
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.
Mood-Lifting Properties
Saffron, a key ingredient, is known for its antioxidant properties and has been traditionally associated with improving mood and well-being.
Frequently asked questions
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.