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Vermicelli

Vermicelli or Sawaiyan are another loved dessert of Pakistan, made with milk, sugar, dry fruits and ghee. It is an Asian Delight and every region has its own authentic recipe and taste. Make Sheer Khorma or just plain Sawaiyan with Milan Foods vermicelli, it will complete your meal and satisfy your sweet tooth.

Nutrition:

  • Calories 85 kcal
  • T.Carbohydrate18 gm
  • Protein 4 gm
  • Calcium 4%
  • Iron 11%

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Ingredients

  • - Patent Wheat Flour 92%
  • - Water 8%

Cooking ingredients

Recipe 1 - Sheer Khorma

  • Milk 1 liter
  • Milan Foods vermicelli 1 packet
  • Green cardamom 3-4
  • Dried dates 3-4
  • Nuts (as per your choice) chopped

Recipe 2 - Sawiyan / Vermicelli Kheer

  • Vermicelli 1 ½ cups
  • Milk 4 cups
  • Milan Foods Kheer Mix 1 packet
  • Nuts of your choice chopped

Recipe 3 - Plain Sawiyan / Vermicelli

  • Milan Foods vermicelli 2 cups
  • Sugar ¼ cups
  • Milk 1 cup

Cooking instructions

Recipe 1 - Sheer Khorma

  • Break Milan Foods vermicelli into small pieces and fry it on low flame in ghee along with green cardamom, dried dates and nuts.
  • Now add milk, sugar and cook it on low flame for 5 to 10 minutes.
  • Turn the flame off and serve hot.

Recipe 2 - Sawiyan / Vermicelli Kheer

  • Heat the Vermicelli on low flame after breaking them into small piece. Roast them on until golden brown.
  • Add milk and Vermicelli and cook it until Vermicelli become soft. Add half nuts and cook it for 2 more minutes.
  • Garnish with remaining nuts on the top.
  • Serve cold.

Recipe 3 - Plain Sawiyan / Vermicelli

  • Boil 4 cups of water and add 2 cups of Milan Foods vermicelli. Cook it until tender. Now add ¼ cup of sugar and 1 cup milk. Mix well and serve hot.

Description

Vermicelli or Sawaiyan are another loved dessert of Pakistan, made with milk, sugar, dry fruits and ghee. It is an Asian Delight and every region has its own authentic recipe and taste. Make Sheer Khorma or just plain Sawaiyan with Milan Foods vermicelli, it will complete your meal and satisfy your sweet tooth.

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