Craving a sweet treat that’s both comforting and luxurious? Look no further than Rida Aftab’s Zafrani Sawaiyan recipe! This delightful dessert, infused with the rich aroma of saffron and the creamy goodness of milk, is perfect for festive occasions or simply to satisfy your sweet tooth. With simple ingredients and easy-to-follow steps, you can create this traditional Pakistani dessert in no time. Let’s dive into the magic of Zafrani Sawaiyan!
How to Make Zafrani Sawaiyan: Step-by-Step Instructions
- Roast the Vermicelli: In a heavy-bottomed pan, melt 1 cup of clarified butter (ghee). Add 1 packet of vermicelli (sawaiyan) and roast it over medium heat until it turns golden brown. This step is crucial for bringing out the nutty flavor of the vermicelli.
- Add Milk and Sugar: Pour 3 cups of milk into the pan and add ½ cup of sugar. Stir well until the sugar dissolves completely.
- Add Yellow Food Color: Add ¼ teaspoon of yellow food color to give the sawaiyan its signature vibrant hue. Mix thoroughly.
- Boil and Simmer: Bring the mixture to a boil, then reduce the heat and simmer for 2-3 minutes, stirring occasionally. Cover the pan and let it cook until the milk is mostly absorbed and the vermicelli is tender.
- Add Cardamom and Saffron: Once the milk has reduced, add ½ teaspoon of cardamom powder and a generous pinch of saffron strands. Stir gently to incorporate the flavors.
- Garnish and Finish: When the milk is almost completely absorbed, apply a piece of sterling silver paper (varq) to the top for a traditional touch. Then, sprinkle 125 grams of whole dried milk (khoya) over the sawaiyan. Add chopped almonds, pistachios, and coconut as desired.
- Serve Hot: Serve the Zafrani Sawaiyan hot, allowing the flavors to meld beautifully.
Check it out the Zafrani Sawaiyan Recipe by Rida Aftab and printable version here!!
Enjoy Rida Aftab's Zafrani Sawaiyan recipe! Learn how to make this aromatic Pakistani dessert with saffron, milk, and nuts. Easy step-by-step instructions and tips inside!
- 1 packet Vermicelli
- 3 cups Milk
- ½ cup Sugar
- ½ tsp Cardamom powder
- ¼ tsp Yellow food color
- Saffron as required
- 1 cup Clarified butter ghee
- Almonds pistachios, coconut as required
- 1 Sterling Silver paper
- 125 gm Whole dried milk Khoya
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Roast vermicelli in clarified butter until golden.
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Add milk and sugar, then yellow food color. Boil and simmer.
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Add cardamom and saffron.
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When milk is reduced, apply silver paper.
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Sprinkle whole dried milk, almonds, pistachios, and coconut.
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Serve hot.
Tips and Tricks To Prepare Zafrani Sawaiyan :
- Roasting is Key: Don’t rush the roasting process. Properly roasted vermicelli will give the dish a wonderful nutty flavor.
- Milk Consistency: Keep an eye on the milk while simmering. You want it to reduce to a creamy consistency, not completely dry.
- Saffron Infusion: For a deeper saffron flavor, soak the saffron strands in a tablespoon of warm milk before adding them to the sawaiyan.
- Ghee Quality: Use high-quality ghee for the best flavor.
- Sweetness level: Adjust the sugar to your taste.
- Khoya: If you cannot find khoya you can use heavy cream for a richer flavor.
Other Variations:
- Rosewater Infusion: Add a few drops of rosewater for a floral twist.
- Nuts and Dried Fruits: Experiment with different nuts like cashews and dried fruits like raisins or dates.
- Condensed Milk: Add a small amount of condensed milk for extra sweetness and creaminess.
- Pistachio essence: A few drops of pistachio essence can enhance the nutty flavor.
Serving Suggestions:
- Serve Zafrani Sawaiyan as a dessert after a traditional Pakistani meal.
- It’s perfect for Eid, Diwali, or other festive occasions.
- Garnish with extra nuts and saffron strands for an elegant presentation.
- Serve with a scoop of vanilla ice cream.
Ready to experience the aromatic delight of Rida Aftab’s Zafrani Sawaiyan? Try this recipe at home and let me know how it turns out! Share your photos and comments below. I’d love to hear about your culinary adventures.
