Siwaiyan (Vermicelli)

Introduce

Chef :

Sameen Fatima Altamash

Siwaiyan (Vermicelli)

So this is how my dadi used to make it on every eid, this was like our home signature dessert on every eid. and now I make it In my in laws and they all love it. #Eidkimeethas

Ingredient

5 tbsp

saffron (zafran) (dissolved in 2 tbsp water)

1 cup

Fresh cream (balai) *this is optional

1 1/2 tbsp

Cooking instructions

* Step 1

Heat ghee in a cooking ware and add broken vermicelli and fry it until smell starts coming, add raisins and fry for further 10 seconds. After that add milk mixture.

* Step 2

Milk Mixture: First in another bowl dissolve everyday powder in fresh milk and water with the help of whisk. And then add this to your vermicelli along with balai (cream). Close the lid for 2-3 mins.

* Step 3

When bubbles starts forming add sugar and zarday ka rung and cook it further with open lid and constant stirring.

* Step 4

When its water is evaporated (*not completely) turn off the flame and add rose water+ saffron and close the lid immediately. After 5 minutes take it out in the serving bowl and garnish with Almonds.

* Step 5

Note: *At point no. 4 do not completely dry it, leave vermicelli little moist as it absorbs more water even after the flame is turned off, in this way you will have the perfect consistency. And saffron adds the magic taste to it, but if you don't have it then omit it.

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