Sawaiyan/Vermicelli Pudding

Name: Sawaiyan/Vermicelli Pudding
Total time: 1200 s
Yield: 3-4 servings
Cuisine: Pakistani
Ingredients: 4 tbsp canola oil or ghee; 6 cardamom pods; 1 packet sawaiyan, approximately 150 gram; 2 liters whole milk; 3/4 cup sugar; Chandi ka Warq As Required; Almonds/Pistachios As Required

Uft @uft_1996

Haripur, Pakistan 🇵🇰

Eid is incomplete without meetha.Here is a special recipe of popular Pakistani dessert that nearly every family prepares dutifully on Eid.
#joy

Uft @uft_1996

Haripur, Pakistan 🇵🇰

Eid is incomplete without meetha.Here is a special recipe of popular Pakistani dessert that nearly every family prepares dutifully on Eid.
#joy

Saved

Ingredients

20 mints

3-4 servings

4 tbspcanola oil or ghee
6cardamom pods
1 packetsawaiyan, approximately 150 gram
2 literswhole milk
3/4 cupsugar
Chandi ka Warq As Required
Almonds/Pistachios As Required

Saved

Steps

20 mints

1

Heat oil in a large stockpot. Once it begins to shimmer, add cardamom pods and fry for about 30 seconds.
2

Add vermicelli. On medium heat, fry vermicelli till it browns slightly, approximately 2 – 2/1/2 minutes.
3

Lower heat, slowly add milk and then, bring to a boil. Add sugar and stir till it dissolves.
4

When the milk begins to bubble, lower heat and keep stirring till you get the desired texture, about 15 - 20 minutes.
5

Now add sawaiyan and chopped almonds/pistachio and mix well until it thickens.
6

Place in serving bowl and let it cool at room temperature. Top with almonds/pistachios or chandi ka warq.