Banarasi Kimami Sewiyan

Ingredients

• 200 g fine roasted vermicelli (sewai), crushed slightly

• 1 cup sugar

• 1 cup milk

• 1 cup water

• 6-7 tablespoons Banaras Gold Ghee Pure Desi Cow A2 Ghee

• ½ cup mixed nuts (almonds, cashews, raisins), sliced

• ½ teaspoon cardamom powder (elaichi)

Methods

1. Heat 2 tablespoons of  Banaras Gold Ghee Pure Desi Cow A2 Ghee in a pan over low heat. Fry the mixed nuts for 1–2 minutes until golden, then remove and set aside. In the same pan, add 3 more tablespoons of  Banaras Gold Ghee Pure Desi Cow A2 Ghee and the crushed sewai. Toast on low heat for 3–4 minutes until warm and fragrant, then set aside.

2. In a separate pot, combine the sugar, water, milk, and cardamom powder. Bring to a boil over medium heat, stirring until the sugar dissolves completely.

3. Pour the hot liquid directly into the pan over the toasted sewai. Add half of the fried nuts, cover tightly with a lid, and simmer on the lowest heat setting for 8–10 minutes until the liquid is absorbed and the sewai is soft.

For a richer flavor:

• Top with the remaining fried nuts and drizzle an extra tablespoon of warm Banaras Gold Ghee Pure Desi Cow A2 Ghee over the top before serving.

• Let it rest covered for 5 minutes so the flavors lock in completely!