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Kimami Vermicelli: Vermicelli looks very tasty to eat, but have you tasted Kimami Vermicelli? Kimami vermicelli is specially made in Lucknow. It is famous all over the world for its sweetness, thick syrup and abundant dry fruits. If you have not eaten Kimami Vermicelli yet, then let us know how to make it at home?

Ingredients to make Kimami Vermicelli:
To make Kimami Vermicelli, ingredients like Kimami Vermicelli, sugar, ghee, cashew nuts, almonds, dry coconut, green cardamom, makhana, khoya, milk are required.

Half kg fine Banarasi Kimami vermicelli, 1 kg sugar, 200 grams ghee, 100 grams cashew nuts, 50 grams almonds, half dry coconut, 6-7 green cardamoms, 50-60 grams makhana, 250 grams khoya, 1 liter milk or water for syrup, 1 teaspoon kewra water.

How to make Kimami Vermicelli?
Step 1: To make Kimami Vermicelli, first buy very fine Banarasi Vermicelli. You will easily get it both in the market and online. Break the vermicelli well. Now turn on the gas and place a pan on it and add one spoon of ghee and then add it and fry it lightly. Then take them out in a big bowl.

Step 2: Now, heat ghee in a pan and add cardamom to it. Now add sugar, one liter milk and sugar and prepare a good syrup. Cook the syrup on low flame for about 2 hours, until it thickens and becomes ‘keemam’ like consistency.

Third Step: Now put Makhana in ghee and fry it well. Like Makhana, fry all the other dry fruits also in ghee. After roasting the makhana, grind it coarsely. Like makhana, roast coconut and grind it coarsely.

Fourth Step: When the milk mixture becomes very thick, then add roasted vermicelli, roasted khoya and all the dry fruits in it. Mix everything well and turn off the flame. Let it set for about 1 hour and your delicious Kimami Sevaiyan is ready to serve