Try These Three Saviyaan Recipes To Sweeten Your Eid – Food

No Eid table or cart is complete without a bowl of delicious saviyaan, fine vermicelli cooked in sweet milk.

In fact, saviyaan is the official traditional sweet dish of Eidul Fitr also known as meethi (sweet) Eid, served as a breakfast in every house from the morning of the first day of Eid, to mark the start of the festivities after the Eid prayers.

There are many varieties of saviyaan, such as pure khorma, qiwami, zafrani, saviyaan kheer, and badami kewra saviyaan. At the end of the three days of Eid, customers get to taste almost all of the varieties in the different homes they visit.

The magic of saviyaan is that most of the different versions contain almost the same ingredients: vermicelli, milk, ghee (clarified butter), cardamom, dried fruits and sugar as staples, and condensed milk, khoya, rose water and saffron in option.

Pure khorma

Add nuts to pure khorma to add texture and flavor. Photo: FirstCry Parenting

Sheer khorma is a decadent version of saviyaan loaded with thick, creamy milk and khoya; rich in dried fruits and nuts such as dates, raisins, coconut, pistachios and almonds; and delicately flavored with cardamom, saffron and rose water.

The thickness, smoothness and serving temperature of pure khorma – cold or hot, thick or not – is a personal preference.

Ingredients:

1 cup of vermicelli, crushed

1 liter of whole milk

1 can of condensed milk

1/2 cup khoya, crumbled

1 to 2 green cardamom pods, crushed

1 pinch of saffron strands, soaked

1 teaspoon of rose water

½ cup almonds, soaked, peeled and chopped

½ cup pistachios, soaked, peeled and minced

¼ cup golden raisins

1 cup of dried coconut flakes

6-7 dried dates, seeded, soaked and sliced

4 tablespoons of sugar, or to taste

Desi ghee as needed

Method:

In a saucepan, put a mashed cardamom in the milk and bring to a boil, then lower the flame and cook for another 10 to 20 minutes while the rest of the procedure is in progress. In a skillet, lightly toast the nuts, raisins, coconut and dates separately until they release their fragrance and oils. Add the roasted dates to the boiling milk to soften them further.

Now heat some ghee and brown a crushed cardamom in it. Add the vermicelli and sauté over medium heat until it darkens slightly. Add it carefully to the hot milk, avoiding splashing.

Add the sugar and condensed milk and mix it with the cooking milk until it dissolves. Add the rose water, the saffron strands and the khoya, stir and turn off the flame. Stir in the toasted nuts, cover the lid for a few minutes to let these ingredients emulsify in the steam, then serve piping hot or chilled as desired.

Qiwami saviyaan

Lots of khoya still does the trick. Photo: Vegetarian recipes from India

Qiwami saviyaan is a classic Lucknavi recipe, and as keeping authentic recipes and flavors to maintain culinary traditions is an integral part of Lucknavi’s rich heritage, you can be sure these saviyaan will become one of your favorites.

This recipe uses saffron, khoya, and condensed milk for a delicately rich and creamy flavor. Saviyaan are kept dry and cooked with a minimum of milk and syrup.

Again, the sweetness of the qiwami (sheera or syrupy) saviyaan should be adjusted according to personal preference.

Ingredients:

2 cups of vermicelli, crushed

3 cups of whole milk

1 cup of condensed milk

½ cup khoya, crumbled

3 green cardamom pods, crushed

1 pinch of saffron strands, soaked

1 teaspoon of rose water

¼ teaspoon of orange food coloring (zardai row)

¼ cup almonds, soaked, peeled and chopped

¼ cup pistachios, soaked, peeled and minced

Desi ghee as needed

For the sugar syrup

1 ½ cup of water

2 cups of sugar

1 green cardamom pod, crushed

Method:

In a saucepan, heat two cups of water, add the sugar and green cardamom and boil until a thick syrup forms. Put aside. In another pan, heat the ghee and sauté the green cardamom until it becomes aromatic. Add the vermicelli and sauté until it darkens slightly. Put aside.

Heat the milk in a saucepan. Add the condensed milk and khoya and cook until the mixture thickens. Add this thickened milk to the prepared sugar syrup, with saffron, food coloring and rose water.

Pour enough of this mixture into the fried saviyaan so that the saviyaan can cook to a dry texture, without getting too gooey. Start with an open flame to bring it to a boil, and when it begins to bubble, turn the flame to low heat and cover with a lid, until the saviyaan is completely cooked and no liquid remains. . The saviyaan should become dry and not soggy or soft.

Garnish with walnuts and serve hot.

Meethi saviyaan

The crispier the better. Photo: Recipes and more

Meethi saviyaan are made from sugar syrup and do not use milk. The beauty of meethi saviyaan is in its simplicity: crispy fried vermicelli, sweet syrup and a generous amount of khoya for a delicious treat.

Ingredients:

2 cups of vermicelli, crushed

1 ½ cup khoya, crumbled

1 pinch of saffron strands, soaked

¼ cup almonds, soaked, peeled and chopped

¼ cup pistachios, soaked, peeled and minced

desi ghee as needed

For the sugar syrup:

1 ½ cup of water

2 cups of sugar

1 green cardamom pod, crushed

Method:

Prepare the sugar syrup by cooking the sugar (and green cardamom for flavor) in water until the sugar dissolves completely and becomes a thick syrup. While still hot, sprinkle the crumbled khoya into the syrup, add a few sprigs of pre-soaked saffron and stir. Pour into a serving bowl and set aside.

Heat the ghee in a wok and fry the saviyaan until it becomes crisp. Drain off excess ghee. Add the crispy fried saviyaan in the khoya syrup, fold a little and leave a little on top, for a soft and crispy texture.

Garnish with more khoya and nuts. Serve hot or cold. While eating those piping hot saviyaan is a delight, waking up the next morning to eat leftover fresh saviyaan is a pleasure in itself.

Originally published in Dawn, EOS, June 2, 2019


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