Before we go ahead and take you through the steps of cooking Quemaami Sevai to perfection, here are few tips that you must keep in mind:
- Raw sevai should always be fried in pure desi ghee
- Make sure that the flame is slow else you'll risk burning the vermicelli.
- The ratio of ghee to vermicelli should be perfect to get the best result.
- Go for fine vermicelli, finer threads come out better and taste fantastic.
Quemaami Sevai
Ingredients
Sevai - 250 gms
Sugar - 500 gms
Clove - 6
Green cardamom - 6
Bay leaves - 2
Ghee - 4 tbsp
You can add ingredients as per your convenience. Many people also like to add in more food items for a richer experience. You can experiment with items like khoya, more nuts and dry fruits like almonds, pistachios, makhanas, cashews, chironji and grated coconut.
Method
Fry vermicelli properly in a wok in ghee.
Now make sugar syrup by combining sugar in water and letting it boil.
Strain the syrup once it is done.
Now, add ghee in a wok and fry clove, cardamom and curry leaves. Then add dry fruits of your choice and let it cook for 2-3 minutes.
Once you start getting a warm aroma, add in sugar syrup and keep stirring.
Take it off the flame and mix sevai properly.
Garnish grated nuts and dry fruits atop.
Serve hot!
Recipe courtesy: Faisal Kidwai
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