Saturday, July 18, 2015

"Kiwami Sewaiya"

"Kiwami Sewaiya"
Kiwami Sewaiya is a traditional Indian sweet dish, a speciality from the Awadh region of India which is prepared on the occasion of "Eid Al Fitr". "Eid Al Fitr" is the celebration after the thirty days of fasting during the Holy month of Ramadan.

"Kiwami Sewaiya" is made with a very fine variety of vermicilli or "Sewai" as its popularly known in India. The recipe which I am about to share is from my Mom inlaws kitchen its really delicious...hope you love it too.  


Sewaiya - 400 grams (Super fine variety)
Sugar - 1 2/3rd cup
Ghee - 3 tablespoons + 1 tablespoon
Khoya / Mawa - 3/4th cup (Unsweetened)
Cashew - 10-12 pcs
Pistachio - 16-18 pcs
Almonds - 16-18 pcs
Rasins - 1 tablespoon
Saffron - 2 generous pinch
Green cardamom - 4 - 5 pcs
Cloves - 3-4
Water - 2 cups


Soak pistachios and almonds in warm water for an 2-3 hours and remove the outer skin and chop them finely.Split the cashew from center and keep aside.

The Sewai or vermicelli comes in long strands, break them into manageable length, not very small as they will break further during the process of roasting.

Heat 3 tablespoons of ghee in a heavy bottom pot and the green cardamom along with the cloves, as soon as they start releasing there aroma add the sewaiya, keep roasting until they get an even golden brown colour. It took almost 10 -12 minutes for me to get the correct colour on low flame so please be patient. Also please keep stirring the sewaiyan as this will help them get an even brown colour. Once done remove from heat and keep aside until we prepare the syrup.

Put the sugar, saffron strands and water in a heavy bottom pot (I used the same pan) let it come to a boil and cook over medium flame until u get a one strand syrup. (Check notes for Syrup)

Once the syrup is ready add the roasted sewaiyan, mix well, cover and cook for 4-5 minutes on low flame, keep stirring every at regular interval to avoid the sewaiyan from sticking to the bottom of the pot.

Once the sewaiyan is cooked in the syrup it will absorb most of it and will become soft but not mushy if by any chance you feel that the sewaiyan are getting mushy add the leftover 1 tablespoon of ghee.
Add the mawa (break it into small pcs ) and mix well, cook on low flame for 2 minutes, (the mawa will start to melt and will mix with the sewaiyan)

Add the dry fruits, mix well cook on low flame for another 2 minutes and turn off the heat.

Serve warm or at room temperature.

"Eid Mubarak"


This Sewaiya are best made with the super fine variety of sewai, available at most Indian and Asian grocery stores. Before frying just break it to manageable length, don't make it very small as it will break further while you are roasting.

Its always better to use a big utensil which has a heavy bottom, like a pot or pateli to fry and cook the sewaiya.

The best way to check the one thread syrup is once it starts to thicken just take out a little in a teaspoon, let it cool for a minute or two, to avoid burning your hand. now touch it with your index finger, some of the syrup will stick to your finger, now touch the syrup on your index finger with your thumb, once you pull your fingers apart you will find a single thread of syrup, that means that the syrup is ready and you need to turn off the flame immediately.

I have used Almonds, Cashew, Pistachios and Rasins, but if you like you can also add grated dried coconuts, dried dates also known as chuarra etc.


  1. This recipe sounds so good... hearing it for the first time... saving it up for trying later... :)

  2. Thanks for sharing this recipe. I have been wanting to make this for long but didn't know hot to go about it. You have explained it very methodically. Thanks once again.