26/05/2026
Some recipes are made for celebrations, and some slowly become part of the memories attached to them 🤍
This Qimami Sewai is one of those special recipes, a traditional Lucknowi festive dessert known for its rich texture and beautifully layered flavours.
Recipe below. Save this for Eid
Full Recipe⬇️
Ingredients
​●Vermicelli (Sewai)
​125 g Banarasi sewai (fine vermicelli)
​2 tbsp Ghee (for roasting)
​240 ml Hot milk (for soaking)
​●Sugar Syrup (Chashni)
​300 g Sugar
​240 ml Water
​2 tbsp Ghee
​2 Whole cloves
​2 Green cardamom pods, lightly crushed
​A pinch Saffron strands (soaked in 1 tbsp warm water)
​● Mix-ins & Garnish
​125 g Khoya (mawa)
​¼ cup Foxnuts (makhana), roasted and coarsely crushed
​2 tbsp Ghee (for roasting nuts)
​2 tbsp Almonds, blanched and sliced
​2 tbsp Pistachios, sliced
​2 tbsp Dry coconut (kopra), thinly sliced
​2 tbsp Dry dates (kharik), chopped
​2 tbsp Raisins
Method
​1. Prep the Base Elements
​Sewai: Roast sewai in 2 tbsp ghee until golden. Transfer to a bowl, pour hot milk over it, cover, and let it soak.
​Khoya: Toast until brown and fragrant. Cool and crumble.
​Crunch: Sauté all dry fruits in 2 tbsp ghee until golden; remove. In the same pan, roast makhana until crisp, then crush chunkily.
​2. Make Syrup & Assemble
​Chashni: Boil water, sugar, 2 tbsp ghee, cloves, cardamom, and saffron water until it hits a 1-string consistency.
​Simmer: Immediately lower the heat. Stir in the soaked sewai, makhana, and most of the dry fruits and khoya (reserve a little for garnish).
​Finish: Cover and simmer on low for 10–15 minutes until the moisture is absorbed. Garnish and serve warm.
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