Meethi Sawaiyan = Sweet Vermicelli Background
Meethi Sawaiyan: These are also known as zarda style sawaiyan and very popular in Pakistan, especially during the winters. Meethi sawaiyan reminds me of my early memories of Pakistan and having these served with Kashmiri chai (pink tea). They are eaten during the winter mostly because they are filled with rich taste and the nuts have extra nutrients. You can easily impress your guests or family members by making this for them for your next tea-time . Meethi Sawaiyan is easy to make and is the perfect dessert/ sweet snack to go along with tea.
Meethi Sawaiyan = Sweet Vermicelli Recipe
1 cup sawaiyan
1/2 cup water
1/2 cup milk to make khoya
1/2 cup sugar
2-3 Cardamom or 8-9 cardamom seeds
1/8 cup oil or 2 tablespoon of ghee
Silver almonds 3 tablespoons (optional)
- Take a pot (wok) and place it on medium to low heat, add ghee,cardamom
- After 2-3 minutes add sawaiyan and stir them continuously until all of them are slightly roasted (don’t over fry them or change their color to dark shade! The sawaiyan should be golden color)
- Add water, place the lid on the top, and let them boil
- Once the water is reduce, add milk and sugar together and turn it on high heat, while continuously stirring them
- Add your almonds
- Cover the pot (wok) placing cotton cloth on top and then the lid (this is to take extra moisture out) and let it cook on low heat 2-5, when small amount of water and milk is left
- Your sawaiyan are now ready to be enjoyed. Also, you can garnish them with some crush pistachio and sliver almonds
Key Tips
Ghee is keep ingredient for rich taste, but you can use oil as well
The key slightly roast the vermicelli
My favorite 😋