Shahi Siwaiyaan

Sewaiyan and its variations , hold a special reference . In fact there is a story behind it. It is believed that during Eid Celebrations Emperor Shahjahan ordered coloured Varq ( edible coating) to go along with their offering of Siwaiyaan. It was a tradition that continued till Bahadur Shah Zafar who is said to have hand rolled his own Siwaiyaan from soft wheat dough during the fasting days . Since then this dish has travelled around the world.
To make it more rich you can add khoya & condensed milk.
Shahi Siwaiyaan
Sewaiyan and its variations , hold a special reference . In fact there is a story behind it. It is believed that during Eid Celebrations Emperor Shahjahan ordered coloured Varq ( edible coating) to go along with their offering of Siwaiyaan. It was a tradition that continued till Bahadur Shah Zafar who is said to have hand rolled his own Siwaiyaan from soft wheat dough during the fasting days . Since then this dish has travelled around the world.
To make it more rich you can add khoya & condensed milk.
Cooking Instructions
- 1
Take ghee in a pot and add Siwaiyaan and fry golden brown.
- 2
Add milk in it. Cook for 15 minutes on medium flame.
- 3
Add Elaichi powder & almond powder.
- 4
Cook for few more minutes.
- 5
Add sugar and cook.
- 6
Add dry milk powder. Cook till desired consistency.
- 7
Pour into bowls and garnish with pistachios.
- 8
Refrigerate and serve chilled.
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