Kimami Seviyan is traditionally an Eid dessert but it is a personal favourite. As someone who generally hates sugary desserts, this one is an exception. Seviyan or thin vermicelli is made in both sweet and savory variants. The milk version is less sweet and is cooked much like kheer. But Kimami Seviyan is the much sweeter variant that will give a sugar rush right away. Topped with raisins, shaved almonds, and cardamom – this is a fairly easy festive dessert to cook up if you have your proportions right!
It is an extra special one because it is my Amma’s recipe and this was the only sweet dessert I would eat with fervor.
Check out some more sweet, festive desserts here –
Date Laddoos
Homemade gulab jamun
Ingredients for Kimami Seviyan
- Seviyan – 1 cup (vermicelli)
- Ghee – 1 tbsp
- Sugar – 1 cup
- Water – 2-3/4 cups
- Raisins – 1/4 cup
- Almond shavings – 3 tbsp
- Coconut shavings – 3 tbsp
- Cardamom powder – 1 tsp
Method
- Heat ghee in a kadhai, roast the seviyan until golden brown.
- Make sugar syrup on the side – combine 2 cups water and 1 cup sugar, stir and bring to a boil on medium heat. Keep stirring until the syrup has halved in volume.
- Add the sugar syrup to the browned seviyan.
- Add the raisins and cook on medium heat for 30 minutes. Stir occasionally. Add 3/4 cup water 2 tbsp at a time if the seviyan start to become too dry.
- After 30 minutes, add the cardamom powder, 2 tbsp almond shavings and 2 tbsp coconut shavings.
- The seviyan cooks exactly in 30 minutes – dish it out in a bowl and cool it down for 2 hours.
- Garnish with rest of the almonds and coconut before serving.
Refer to the cooking video below – its fairly simple to follow through if your proportions are on point!
Kimami Seviyaan
Ingredients
- 1 cup Seviyaan/ Vermicelli
- 1 tbsp Ghee
- 2¾ cups Water
- ½ cups Raisins
- 3 tbsp Almond shavings
- 3 tbsp Coconut shavings
- 1 tsp Cardamom powder
Instructions
- Heat ghee in a kadhai, roast the seviyan until golden brown.
- Make sugar syrup on the side – combine 2 cups water and 1 cup sugar, stir and bring to a boil on medium heat. Keep stirring until the syrup has halved in volume.
- Add the sugar syrup to the browned seviyan. Add the raisins and cook on medium heat for 30 minutes. Stir occasionally.
- Add 3/4 cup water 2 tbsp at a time if the seviyan start to become too dry. After 30 minutes, add the cardamom powder, 2 tbsp almond shavings and 2 tbsp coconut shavings.
- The seviyan cooks exactly in 30 minutes – dish it out in a bowl and cool it down for 2 hours. Garnish with rest of the almonds and coconut before serving.