Qimami sewaiyan ! Eid special ammi ki recipe !

Ingredients

• 200 ml Desi Ghee (for frying sevai, mawa, nuts and cooking the milk base)
• 5 pods Green Cardamom Pods (lightly crushed)
• 1 liter Full‑Fat Cream Milk (whole milk, preferably fresh)
• 800 g Granulated Sugar (fine white sugar)
• 500 g Banarasi Sevai (Fine Vermicelli) (break into small pieces before frying)
• 500 g Mawa (Khoya) (grainy, fresh khoya, crumbled)
• 100 g Makhane (Fox Nuts) (roasted in ghee until crisp)
• 100 g Dry Coconut, Grated (unsweetened, fresh or desiccated)
• 50 g Cashews (sliced)
• 50 g Almonds (sliced)
• a few drops Food Color (Optional) (pink or red for festive look)

Instructions

1. Prepare Ingredients

   Measure all ingredients, crush the cardamom pods, grate the dry coconut, and slice the cashews and almonds.

   Time: PT5M

2. Roast Sevai

   Heat 2‑3 tbsp ghee in the frying pan over medium‑high flame. Add the broken sevai and stir continuously until they turn golden‑brown and crunchy.

   Time: PT10M

3. Roast Mawa (Khoya)

   In the same pan, add another 2‑3 tbsp ghee and crumble the mawa. Fry, stirring, until it turns golden brown and releases a nutty aroma.

   Time: PT8M

4. Roast Makhane

   Add a splash of ghee and toss the makhane. Roast for 3‑4 minutes until crisp.

   Time: PT4M

5. Fry Nuts

   In a small portion of ghee, fry the sliced cashews and almonds until lightly golden. Set aside.

   Time: PT5M

6. Make the Milk‑Sugar Base

   In the heavy‑bottomed saucepan, melt 2 tbsp ghee, add the crushed cardamom, then pour in the full‑fat milk. Stir in the 800 g sugar and bring to a rolling boil over high flame.

   Time: PT20M

7. Thicken the Syrup

   Continue to cook the milk‑sugar mixture, stirring, until it reduces to a thick, glossy syrup (about 15‑20 minutes).

   Time: PT15M

8. Add Food Color (Optional)

   If using, add a few drops of food color and stir to distribute evenly.

   Time: PT1M

9. Incorporate Roasted Mawa

   Add the roasted mawa to the thickened syrup, stirring until it fully melts and blends.

   Time: PT3M

10. Add Makhane and Coconut

    Stir in the roasted makhane and grated dry coconut, mixing well.

    Time: PT2M

11. Combine Sevai

    Add the fried sevai to the pot and mix thoroughly so each strand is coated with the syrup.

    Time: PT5M

12. Finish with Nuts

    Add the fried cashews and almonds, give a final gentle stir.

    Time: PT2M

13. Rest the Dessert

    Turn off the heat, cover the saucepan with a lid, and let the Mami Sevai rest for 1 hour. The flavors will meld and the sevai will soften slightly.

    Time: PT1H

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

55 g

Fat

12 g

Fiber

2 g