A traditional Indian dish which is loved by all. Prepared widely all around the World especially in India and Arab countries, Sewai is one of the richest sweet dish.
According to Sacchelal Agrahari, general secretary of Varanasi Sewai Grihudyog Vyavasayik Sangh, whose three generations have been into production, it started as a home-based trade in Bhadaun area decades ago. “My grandfather started sewain production by preparing thin strands with hands. Soon, neighbours and relatives who were residing nearby also learnt the art and after few years, manual machines were installed in many households for production. With time, modern machines operated by electricity took over and presently each of 50 families including two Muslim families, have a machine installed at home to churn out sewain,” he said.
Agrahari said that while the normal sewain is prepared at many places in the country, thin sewain of various sizes, including size 1, size 2, size 0 and size 00 are prepared only in the holy city. It is prepared from special refined flour, where pure ghee is added to give it a special texture. “Fine quality ‘kimami’ sewain (raw and white) is in demand for Eid, thicker and ghee-fried soot-pheni is cherished during saheri,” he said, adding that some people even buy and gift wrap the Banarasi sewain to send it to near and dear ones in other cities and countries.
- 2 tbsp Ghee
- 100 gms Roasted Vermicelli / Sewai
- 5 tbsp Sugar
- 4 cups milk
- 50 gms missed dry fruits – Almond, Pista, Cashews – Grated
- Heat Ghee in a pan. Fry roasted vermicelli for 2 mins.
- Fry dry fruits in the same.
- Add milk and sugar.
- Let it simmer for almost 1 hour. This will help in thickening of milk.
- Once thickened, put it in serving bowl.
- Let it cool down at room temperature.
- Keep it in fridge for almost 7-10 hours and serve Chilled. ( I prefer that way)
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Photo courtesy: Abhishek Agrawal
Thanks Abhishek for the wonderful photographs….