Ariso Recipes
55 minutes.
Indian
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To begin making kimami sewai delight, gently roast the vermicelli in a pan over low heat until it turns a rich dark brown color. be cautious not to over-roast the delicate vermicelli. set it aside.
In the same pan, heat some ghee and fry the lotus seeds (makhana) until they become crunchy. this will take approximately 5 to 6 minutes on low to medium heat.
After 5 to 6 minutes, add the dry fruits and saut„© them for about 2 minutes.
Now, add the dry coconut as it can burn quickly. be careful while frying it.
Stir and fry the ingredients together, and then set them aside.
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