Eid’s sweetness will double, when the guests taste the royal kimami sevai made by your hand, note

Eid-ul-Azha i.e. Bakrid is a very big festival for the people of the Muslim community. This festival will be celebrated on 7 June in India. On the day of Bakrid, many types of dishes are also made in Muslim homes, especially sevaiyan. In such a situation, today we have brought a wonderful recipe of ‘Kimami Sevai’ for you. Kimami Sevai is a traditional and highly tasty dish, especially made on festivals.

This sevai is thin, fine and soft, which is prepared with special technology. Kimami Sevai’s sweetness and texture makes her different from other sevai. So, let us tell you how you can easily make Kimami Sevai at home on the day of Bakrid?

Material for making Kimami Sevai:

2 cups of makhana, ½ cup ghee, half cup grated coconut, 1 tbsp sunflower seeds, 1 tbsp melon seeds, 20 almonds, 20 cashews, khoya 1 cup, sevaiis 5 cups, 1 cup hot milk, 4-5 green cardamom, 3 cups of sugar, 3 cups of sugar, 2 cups of sugar, 2 cups of sugar, 2 cups of water, 2 teaspoon of water

How to make Kimami Sevai?

• First step: To make Kimami Sevai, first turn on the gas and add one teaspoon of ghee and fry two cups of makhana. Now grind a cup of makhana coarsely and keep a cup of makhana in a bowl. Now put two spoons of ghee on the same pan and fry half a cup of grated coconut, sunflower seeds, melon seeds, 20 almonds, 20 cashews till they turn brown. When these dry fruits are roasted, put them in the boule with makhana.

• Second step: Now, put one teaspoon of ghee on the pan and then fry 250 grams of fine services. When the services are roasted, add 1 cup mawa in it and let it melt well. Now add 1 cup of warm milk to it and let the servants cook well.

• Third step: Now, make a wire chasani by turning on the gas on the other side. Add about 3 cups of sugar in 2 cups of water. When the sugar dissolves, add 4-5 green cardamom, food color, 2 teaspoons of Kevada water and 1 teaspoon of cardamom powder. Now add ripe sevaiyan and dry fruit pieces to the syrup and mix well. Keep in mind that the water of the fray should be dried well. Your Emami Sevaiyan is ready.

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