Kimami Sevai Recipe

Cooking Directions

• STEP 1.In a pan, heat ghee and roast vermicelli until golden brown.
• STEP 2.In a separate pan, heat milk and bring it to a boil.
• STEP 3.Add roasted vermicelli, sugar, cardamom powder, and saffron to the boiling milk.
• STEP 4.Cook on low heat until the vermicelli is soft and the milk thickens.
• STEP 5.Garnish with chopped nuts and serve warm or chilled.

Cooking Tips

• You can add condensed milk for a richer and creamier taste.
• Adjust the sweetness according to your preference by adding more or less sugar.
• For a variation, you can add rose water or kewra water for a floral aroma.

Storage and Serving

• Kimami sevai is best served fresh.
• If you have leftovers, store them in the refrigerator in an airtight container.
• Reheat the sevai before serving or enjoy it chilled as per your preference.