Kimami Sevaiyan

There so many delicious desserts you can make on Eid. My husband said, when they were kids, they always made Sewaiyan and/or Sheer Kurma. I am personally team Sewaiyan. My mother in law made the best sewaiyan and I learnt this recipe from her. It sounds easy but oh god, it was so hard for me to find the perfect ratio of Ghee, Sugar and Sewaiyan. After our marriage, the first years were trial and error but I finally got it right, it’s still not as perfect as she makes it but it’s delicious. I think of her every time I make it. I hope you enjoy it.

Ingredients

• Broken Sewaiyan - 4 Cups
• Sugar - A little over 2 Cups
• Whole Milk - 2.3 Cups
• Bay Leaves - 2-3
• Black Cardamom - 1 Pod
• Green Cardamom - 4-5 Pinches
• Ghee - 1.5-2 Cups
• Dried Nuts - Choice of Almonds, Pistachios, Cashews, Charmagaz
• Khoya - 3/4 of Nanak Slab
• Saffron - A few Threads

Recipe

1. Heat ghee in a pan, fry - Charmagaz, Pistachios, Cashews and Almonds. Keep them on the side
2. Add more ghee and then add Bay leaves, Black Cardamom and Green Cardamom powder
3. Roast Sevaiyan - For good 30mins or so even when they are pre-roasted
4. While Sevaiyan are being roasted, in a separate sauce pan add milk, add a few Saffron threads and bring to a boil. Lower the gas, add a bit of Khoya and let it simmer.
5. Once Sevaiyan are roasted, start adding milk and keep stirring.
6. As the milk is incorporating, add Sugar, Khoya and 1/2 of fried nuts. Keep stirring
7. Once the sevaiyan starts to leave a little ghee on the side, Add aa bit of Kewara Water and Rose Water and cover. 

Pro Tip - 4 Cups Sewaiyan is a little over 1.5 packets of Shan Sevaiyan. This fed about 14-15 people.