Sewai recipe | Eid special
Recipe Information
Sewai
Cultural Context
Sewai, a traditional Fijian dish, reflects the influence of Indian cuisine brought by indentured laborers. Often enjoyed during festivals and celebrations, it combines sweet and aromatic flavors, making it a beloved dessert. Today, variations exist across the Pacific Islands, showcasing local ingredients and personal touches.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
Heat ghee in a pan over medium heat until melted.
Add vermicelli noodles and toast until golden brown, about 3-4 minutes.
In a separate pot, bring water to a boil and add cardamom pods.
Stir in sugar and salt until dissolved, then add coconut milk.
Pour the coconut mixture over the toasted noodles.
Reduce heat to low, cover, and simmer for 10-15 minutes until noodles are tender.
In a small pan, toast cashews and raisins until golden.
Add cinnamon and vanilla extract to the noodles, stirring gently.
Incorporate the toasted nuts and raisins into the noodle mixture.
Drizzle with saffron dissolved in a little warm milk.
Add rose water for fragrance and mix well.
Serve warm, garnished with additional nuts if desired.
Allergens
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