Meethi Siwaiyan

Eid e Zehra Mubarak ❤

9th Rabi ul Awal marks the end of the mourning period and is a celebration of Imam Mehdi (A.S.) ascending to the title of Imam e Zamana. And Meethi Siwaiyan (sweet vermicelli) is a staple in every desi household when its Eid.

The interesting thing is that I have never liked siwaiyan until I tried the one that my mother-in-law makes and apart from the outcome being super delicious, its extremely easy to make.

Hence, on the occasion of Eid e Zehra and my MIL visiting us here in DC, let me share the recipe with you.

Ingredients:

  • 3/4th cup vermicelli
  • 3 liters milk
  • 3/4th cup sugar (adjust according to your taste)
  • 1/4th cup desiccated coconut
  • 1/2 cup ghee
  • 2 tsp crushed cardamom
  • 1 tsp salt
  • 2 pinches of orange color (zarda ka rang)
  • Crushed dry fruits to garnish (pistachios & almonds)

Steps to follow:

  • In a wok, heat ghee and add cardamom. Once you notice bubbles, add your crushed vermicelli. Fry on low medium flame for a few minutes until the color starts changing.
  • Meanwhile in a separate pot, add milk and boil it for 10-15mins. Add sugar and coconut and keep mixing to avoid forming lumps.
  • Once you notice that the sugar and coconut is well combined in the milk, add fried vermicelli along with the ghee in the milk pot and cook it on medium low flame for 4-5mins.
  • We are looking for a consistency which is somewhere between dried vermicelli and milky sheer khurma. So don’t overcook or undercook it. It shouldn’t be too runny but also not too dry.
  • When you see bubbles forming in the milk, add salt in those bubbles and don’t mix for a minute or two. Let it cook on its own.
  • Now add orange food color and stir everything together until the color is well combined.
  • Garnish dry fruits on top, serve hot or at room temperature.

*if you like being extra (just like me) you can replace sugar with condensed milk.

Do try out this recipe on a special occasion or on a day when you want to make your loved ones feel special ❤ Eid Mubarak!

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