"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.
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.
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.
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.