Eid exclusive authentic Qimami Sewain || The most sumptuous Qimami Sewain recipe from royal kitchens
Updated: Dec 22, 2019
“You can't just eat good food. You've got to talk about it too. And you've got to talk about it to somebody who understands that kind of food.”
― Kurt Vonnegut, Jailbird
Q/kimami Sewai Recipe is an Awadh Style festive dish recipe that is served as a dessert. This recipe is made in Northern parts of India during Eid . When you talk of seviyan in India, you automatically think Eid. Eid-ul-Fitr is in fact described amongst the masses in UP and the Hindi heartland as “meethi Eid”, the sweet festival literally, synonymous with sweet seviyan. There are two kinds of seviyan preparations, either of which is what you would come across should you visit Muslim homes to celebrate the festival: Sheer Khurma and the delicious Q/kimami Seviyan. Thin (Banarasi) sevai is slowly roasted on low heat with ghee and then cooked along with sugar, roasted grounded assorted nuts and mawa. Garnished with ghee roast nuts in abundance.
Mustered Oil- 200ml
Garlic Juice/ Water- 1 cup
Onion- 4 to 5
Mutton- 500 gms
Garlic Paste- 2 tsp
Ginger Paste- 2tsp
Green Chili Paste- 2 tsp
Salt- to taste
Coriander Powder- 2 tsp
Red Chili powder- 1 & 1/2 tsp
Garam Masala- 1 tsp
Turmeric Powder- Just a pinch
Nihari Masala*- 2tsp
Curd- 4 tbsp
Water- Above the Meat level
Maida- 1 tbsp
Kewra Essence- 2 drops*
Nihari Masala- Fine ground Black Cardamom,Javitri/Mace,Bay Leaf,Clove,Green Cardamom, Cinnamon, Real Chili,Kali Mirch,Saunf,Corriander Seeds & Cumin
Preheat the Ghee (100 ml), with 4 to 5 pods of green cardamom. Now add thin banarasi sewain (1/2 kg) roast it until light brown. Keep the roasted sewain aside to cool down.
Once again preheat the Ghee (100 ml), with 4 to 5 pods of green cardamom. Now add water ( 1 ltr) and add sugar 2 Kgs (appx) and make thik syrup/chashni of 1 tar.
Now mix the sewain into the syrup and add freshly grounded, roasted assorted dry fruit powder and cook it for 5 minutes on low flame.
Shut the flame off and let it settle for 30 minutes. Meanwhile once again ghee roast the assorted dry fruits, quantity as per preference, for the final garnishing. Now sprinkle mix the Mawa/Khoya (200 gms) into the dessert without any flame and let it get be cooked in the heat released from Sugar syrup.
Garnishing & Accompaniments
Garnish it with chopped Almonds, Chashew Nuts, Raisins, Dry Dates, Pistachio, Chironjee and Fox Nuts lightly roasted in Clear Butter/Ghee.
The suger syrup/chashni should not be very thick and should be 1 Tar.
Yes the Qimami sewain is famous or infamous for being very sweet, so keep it that sweet.
Some people do suggest to use milk instead of water for making chashni/syrup but adding so high quantity of sugar into water can lead to curdling of milk which might spoil the look and texture of the dessert .
Roasted fine ground assorted dry fruits add to the texture and give a very subtle nutty taste.
Try to get the thinnest possible sewain in the market preferably Baranasi sewain.
Don't cook sewain for long as it gets cooked in the heat released from the Syrup/chasni.
Dont cook the mawa/khoya and let it too cooked in the heat being released.