Doodh Sawaiyan is a very common ‘Desi’ dessert, which is often prepared in South Asia on special occasions such as Eid or family events.
There are many ways to prepare Vermicelli desserts; there’s an Arabic version which is the ‘Kunafa’, it is a baked dessert, though, it is very different to how we make it in South Asia. In South Asia, they can be made dry, which are the ‘Sawaiyon ka Zarda’, the sawaiyan are roasted in clarified butter and cooked in sugar syrup, or they can be made as ‘Sheer Khorma’, where the Vermicelli is roasted in clarified butter and cooked in milk, then there’s another version, which I have always seen, my mother making it since my childhood and I love it the most, which is ‘Doodh Sawaiyan’, the recipe of which I am going to share below.
Doodh Sawaiyan or Sawaiyan Kheer (Vermicelli Milk Dessert) is comparatively a not so heavy dessert as there are not much fats used in it, though, every family has its own recipe to it, like some people add a lot of cream to make it rich, some people add ‘Khoya’ (reduced milk), but these can be totally omitted.
Recipe for Basic ‘Doodh Sawaiyan’ or ‘Sawaiyan Kheer’
Prep time- 5 minutes
Cooking time- 30 minutes
Things you need:
Vermicelli Sawaiyan- 250 grams
Milk- 1.5 liters
Sugar- 1 cup
Cardamom- 3 to 4
Nuts- handful of your choice, preferably almonds and pistachios
What to do:
Take milk in a big pot on low to medium heat.
Add crushed cardamoms.
Break the Vermicelli with hands and put in the milk.
Let the Vermicelli cook for 10 minutes.
Now, add sugar. Sugar will make the milk thin, cook the sawaiyan on low heat, as the milk tends to burn from the bottom of the pot.
Add few sliced almonds while cooking.
Don’t move away and keep on stirring, till the milk gets thickened, should take about 15 to 20 minutes or until thickened.
Take out the Vermicelli dessert into a serving dish and garnish with the remaining nuts.
This is best served cold, though they taste delicious warm also.
Serve.
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