Sawaiyaan

If you’re South Asian, then you know you HAVE to have sawaiyaan before heading off to Eid prayers! And then again and again throughout the day. Just remember not to be a glutton 🙂

Sawaiyaan are also known as sheer khurma, with the main difference between them being that sheer khurma has dates in it.

I prefer my sawaiyaan to be smooth and creamy, without a lot of added stuff. But if you prefer, you can add dates, dried fruits or other nuts to yours.

This recipe is super simple, and only takes about 10-15 minutes. It’s also a healthier version of the typical sawaiyaan which call for half-and-half, condensed milk, and butter/ghee.

1 bag sawaiyaan
6 cups whole milk
3/4 cup sugar
1 tsp cardamom seeds
1 tsp rose water
2 tbsp olive oil
3 tbsp slivered almonds

Heat oil in a wide pot, add sawaiyaan. Might look like a birds nest at first 🙂

Fry for about 3-4 minutes or until they’re lightly browned. Make sure to stir regularly, you don’t want them to burn.

Add milk, cardamom, sugar, almonds and rose water. Boil for 5-8 minutes, making sure to stir continuously so the milk doesn’t burn and stick to the bottom of pot. Keep in mind not to dry it out too much, the sawaiyaan will thicken quite a bit when cooled, so if you like yours to be more milky, do not boil more than 5 minutes.

It will thicken as it cools, you can adjust it to the way you like it by adding more or less milk. Garnish with almonds, pistachios, chaandi ka vark or dried fruits. Serve warm or cold, depending on what you prefer. There’s really no wrong way to eat this yummy dessert!

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