A decadent dessert to relish in the festive season of Ramadan. Kimami sewaiyan is packed with the goodness of lotus seeds, almond, coconut, cashews and raisins cooked with luscious mix of milk, khoya, sugar and vermicelli. Serve with a garnishing of nuts and cardamom.
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Ingredients:
2 cup Lotus seeds
½ cup ghee
¼ cup grated coconut
1 tbsp charoli seeds
1 tbsp melon seeds
20 almonds
20 cashews
20-25 resins
200 g khoya ( 1 cup )
250 g vermicelli ( 5 cup )
1 cup hot milk ( 250 ml )
4-5 green cardamom
4-4 cloves
3½ cup sugar ( 750g )
2 cup water
food color
2 tsp kewra water
1tsp cardamom powder
Maggie Chicken Cube:
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Dried Black Lemon:
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Measuring Cups and Spoons:
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Biryani Pot 8 liter:
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Background for Photography: amzn.to/3lua3x1
Kitchen Weighing scale:
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Shan biryani masala:
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silicon food tong:
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Background for Photography:
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Panko breadcrumbs:
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Background for Photography:
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Dry fruits grater:
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induction cooktop:
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nutriblender:
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Grill net : amzn.to/3RmL3GP
Silicon Spatula: amzn.to/3AR5Tal
masala box : amzn.to/3KW36Bo
Whipping Cream: amzn.to/3Ql0q0X
Black diamond serving dish:
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15 апр 2023
