Saturday, February 26, 2011

Benarsi Kewami Siwain


Benarsi Kiwami Siwain
Origin: Awadh
Preparation Time: 15 Minutes
Cooking Time: 60 Minutes

Ingredients

1 cup Fine Benarasi Siwain
1 cup Khoya
1 cup Sugar
1 cup Milk
1 cup Water
1 cup Pure ghee
2 drops Kevra essence
1 Teaspoon Nutmeg & Green Cardamom powder
½ cup Makhana (chopped in two pcs)
½ cup Mix chopped Dry fruits (chopped Kaju, Badam, Nariyal/Khopra, Kishmish)
2 pieces Silver foil (chandi ka warq)

Method
In a pan add Sugar, Khoya, Milk, Water and mix well. Boil it till you get four string consistency called Chashni (4 taar ki).
In another pan add siwain and roast them till they turn dark brown and keep aside in a separate plate. Make sure to avoid over roasting the delicate siwain.
In the same pan heat ghee and fry chopped makhanas, then add nariyal/khopra & other dry fruits to fry.

Mix roast Siwain in chashni, then add fried dry fruits. Cook for two minutes & switch off the flame. Cover the lid for atleast 10 minutes then pour kevra essence and sprinkle nutmeg & green cardamom powder.

Decorate with Silver foil (Chandi ka warq) before serving.

11 comments:

  1. dear zebi ji,
    pls recheck this receipe .in ingredient you have not mentioned about milk but in the method you say that khoya and milk to a pan. and one more think what to do with makhana when should we add in the receipe .pls clear it eagerly waiting for this receipe. your fan zeba irfan khan

    ReplyDelete
  2. Thanks Zeba for bringing the typo error to my knowledge.

    Here is the correct version:

    Benarsi Kiwami Siwain
    Origin: Awadh
    Preparation Time: 15 Minutes
    Cooking Time: 60 Minutes

    Ingredients

    1 cup Fine Benarasi Siwain
    1 cup Khoya
    1 cup Sugar
    1 cup Milk
    1 cup Water
    1 cup Pure ghee
    2 drops Kevra essence
    1 Teaspoon Nutmeg & Green Cardamom powder
    ½ cup Makhana (chopped in two pcs)
    ½ cup Mix chopped Dry fruits (chopped Kaju, Badam, Nariyal/Khopra, Kishmish)
    2 pieces Silver foil (chandi ka warq)

    Method

    In a pan add Sugar, Khoya, Milk, Water and mix well. Boil it till you get four string consistency called Chashni (4 taar ki).
    In another pan add siwain and roast them till they turn dark brown and keep aside in a separate plate. Make sure to avoid over roasting the delicate siwain.
    In the same pan heat ghee and fry chopped makhanas, then add nariyal/khopra & other dry fruits to fry.

    Mix roast Siwain in chashni, then add fried dry fruits. Cook for two minutes & switch off the flame. Cover the lid for atleast 10 minutes then pour kevra essence and sprinkle nutmeg & green cardamom powder.

    Decorate with Silver foil (Chandi ka warq) before serving.

    ReplyDelete
  3. Assalaam Alaikum Zebi,Ramadaan mubarak to you sister.Your kimami sewai isrocking.i love you sister for sharing your delicious recipe.i live in uk i dont get khoya but i get condensed milk.how can i fit condensed milk in your recipe.please help.i wish i was akshay kumar n would have tasted your sewai.

    Regards
    Fatima

    ReplyDelete
  4. Congratulations dear sis for making such a tasty dish...

    ReplyDelete
  5. One question - Do you use one cup of ghee to fry dry fruits only? Or is that Ghee put in Sevai at some point?

    ReplyDelete
  6. one ques do u use one cup of ghee to fry dry fruit only?is that ghee put in sevai at some point?

    ReplyDelete
  7. Dear Zebi ji can v leave khoya in this recipe

    ReplyDelete
  8. easy substitute for khoya is ricotta cheese/mashed paneer + dry milk powder

    ReplyDelete
  9. slamalukum. iam mahvish anis. yad h.sema bhabhi ki nand.remember

    ReplyDelete