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Sevai recipe, Kimami Sewai

This sweet sevai recipe or the kimami sewai recipe is so easy and just perfect for any occasion. 
Course Desserts
Cuisine Indian
Keyword eid sweet, indian sweet, kimami sewai
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 10 people
Calories 356kcal
Author Fareeha


  • 200 gms fine vermicelli 7 oz, broken into small pieces
  • 2 cardamom
  • 600 gms sugar 1.3 lb
  • 250 gms khoya / mawa 0.5 lb
  • 3 tbsp ghee/clarified butter


  • Heat a pan on low flame and dry roast the vermicelli to golden brown in color. Add ghee and fry further till dark brown stirring continuously. Be careful not to burn it.
  • Add 1 and half cup of water and cook till the vermicelli becomes soft.
  • In another pan, bring the sugar to a boil along with 3 cups of water and cardamom and cook till all the sugar has dissolved.
  • Add this sugar syrup to the vermicelli and cook on low heat for 5 minutes.
  • Mix in the khoya/mawa, stir well to dissolve it completely. Leave it on slow fire or dum for 10 more minutes.
  • Serve it warm garnished with roasted almonds slices, roasted cashew slices, raisins or any other topping of your choice.


Be careful not to burn the vermicelli. It should be dark brown and not black.
You can add qarbooza seeds, chironji, or any other nuts of your preference.
Instead of water, you can add 1 cup of milk for cooking the vermicelli soft. It changes the color of the dum ke seviyan to very light, I prefer keeping the dark color and hence add water to it.