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Print Recipe
 SEWAI MUZAFIR (Dry Sweet Sewai)
Course dessert
Cuisine mughlai
Prep Time 10 minutes
Cook Time 20 minutes
Servings
helping
Ingredients
  • 1 cup Thin sewai (bareek sewai) – (don’t use vermicelli)
  • 1 cup Sugar
  • 2 cups Water
  • 4 tsp butter Clarified (ghee)
  • 1 tbspn Cashew nuts – chopped
  • 1 tbspn Almonds – chopped
  • 1 tbspn Chironjee
  • 1 tbspn Raisins
  • 1/2 tspn Cardamon powder
Course dessert
Cuisine mughlai
Prep Time 10 minutes
Cook Time 20 minutes
Servings
helping
Ingredients
  • 1 cup Thin sewai (bareek sewai) – (don’t use vermicelli)
  • 1 cup Sugar
  • 2 cups Water
  • 4 tsp butter Clarified (ghee)
  • 1 tbspn Cashew nuts – chopped
  • 1 tbspn Almonds – chopped
  • 1 tbspn Chironjee
  • 1 tbspn Raisins
  • 1/2 tspn Cardamon powder
Instructions
  1. Heat 1tspn oil in a wok and fry the chopped dry fruits and chironjee till they turn golden in color. Keep raisins separate. Don’t fry them. Keep aside the fried dry fruits.
  2. Now put 3 tbsp more ghee in the same wok and heat it. Add the broken sewai and dry roast them nicely till golden in color.
  3. Meanwhile in a separate vessel boil water.
  4. As soon as the water starts boiling add sugar and cardamon powder. Boil till the sugar gets fully dissolved.
  5. Now add the fried dry fruits and raisins in the roasted sewai and mix well.
  6. As soon as the sewai turns golden in color, pour in the sugar syrup gradually by stirring constantly.
  7. Make sure the sewai should form lumps. Cover the lid and simmer the flames. Cook for 2mins till the sewai get soft.
  8. Remove the lid and turn the flame high. Now keep stirring the sewai so that the excess water evaporates and the ghee starts leaving the corners and sewai gets dry.
  9. Garnish with dessicated coconut and finely chopped dry fruits.
  10. Note: U can even add kewda water (few drops)
  11. Serve Hot!!!
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