Qimami Sewain | How to make Qimami Sewain

By Afreen Usman  |  11th Jul 2016  |  
4.0 from 1 review Rate It!
  • Qimami Sewain, How to make Qimami Sewain
Qimami Sewainby Afreen Usman
  • Prep Time

    15

    mins
  • Cook Time

    45

    mins
  • Serves

    10

    People

22

1





About Qimami Sewain

The original way to make rich Sewain, where the qimam or syrup is made in milk and no khoya is added. I learnt this recipe from my mother in law who in turn had learnt it from her mother. So an heirloom recipe which is for keeps.

Qimami Sewain is delicious and authentic dish. Qimami Sewain by Afreen Usman is a great option when you want something interesting to eat at home. Restaurant style Qimami Sewain is liked by most people . The preparation time of this recipe is 15 minutes and it takes 45 minutes to cook it properly. Qimami Sewain is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Qimami Sewain. Qimami Sewain is an amazing dish which is perfectly appropriate for any occasion. Qimami Sewain is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Qimami Sewain at your home.

Qimami Sewain

Ingredients to make Qimami Sewain

  • 400 gms Semi Roasted Fine Sewain
  • 2-4 Green cardamoms
  • 150 gm ghee
  • 1.5 kg Milk reduced to 1 kg
  • 1 kg Sugar
  • A pinch of orange colour
  • 200 gm malai
  • 50 gms chirongi
  • 25 gm pistachios
  • 25 gm almonds
  • 25 gms kaju

How to make Qimami Sewain

  1. Roast the Sewain till lightly browned. Keep aside.
  2. In some ghee, lightly roast the nuts together.
  3. Now in a large vessel, add the remaining ghee and cardamoms, let the cardamoms swell up.
  4. Put on low heat, now add the Sewain and roast some more, till it is uniformly browned. This will take about 10 minutes. Keep stirring the Sewain continuously on low heat otherwise it might burn. Remove from heat. Keep stirring it till the vessel cools down.
  5. Now, put the reduced milk on heat, add the sugar, malai and colour.
  6. Bring to a boil till it becomes a little sticky to touch (about two to three boils) Add it to the Sewain, put on medium heat till it starts bubbling.
  7. Add the nuts and cover. Switch off the heat and let it be for a few hours or overnight.
  8. Check the Sewain, it should have softened. Put it in a little milk to check for doneness, each Sewain strand will be visible separately.

My Tip:

Serve with warm milk. Tastes best after aged for a day.

Reviews for Qimami Sewain (1)

Akarshita prasada year ago

sounds wonderful! would love to see an image of this dish dear :)
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