Kimami Seviyaan
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!
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.