Kiwami Sewaiya

Soak the pistachios and almonds in warm water for 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, add the green cardamom along with the cloves, as soon as they start releasing their aroma, add the sewaiya, Roast until they get an even golden brown colour. I took almost 10 - 12 minutes.

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 you get a one strand syrup.

Once the syrup is ready, add the roasted sewaiyan, mix well, cover and cook for 4-5 minutes on a low flame, keep stirring at regular intervals 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 pieces).

Add the dry fruits, mix well and cook on a low flame for another 2 minutes and turn off the heat. Serve warm or at room temperature.