My dad is crazy for sweet things (even 3 teaspoons of sugar in his chaa da cup!) so mom is like an expert in making almost all types of deserts except the handmade sawaiyyan.
If anyone has ever tasted handmade sawaiyyan they’d know that the commercially available packet sawaiyyan are nothing compared to those. Mom really wants to make them at home but she can’t find the right recipe.
Any help from u gawjus people on GS?
PS: I’m not talking about cooking those sawaiyyan. How do u actually make them from scratch?
BBC....my nani used to make this is pakistan....for this before u have to make a dough...and then put into machine...which will give them shape of sawaiyan...
im not sure if u will find that machine in ireland :S
haha yeah i don't think so! Can't even find normal sawaiyyan in Ireland, have to go to a paki shop in another city to get 'em!
Anyways, I have seen some women in Pakistan make them just by their hand, i didn't know a machine like this existed. So as long as someone can tell me the recipe for the dough etc i think mom would be able to figure the rest i.e. how to shape them by hand.
^ She can find it in Ireland. BBC, my cousin is a doctor in Ireland.
Anyhow...they have machines that produce noodles. And sawaiyan are simply noodles.....more specifically they're called vermicelli. So, go to a good store that caries a wide variety of kitchen/cooking appliances. And ask for a machine that can produce pasta of vermicelli-like thickness.
Hand made sawaiyyan are not meant to be long...at least not the ones I've had. My mom makes them once in a while. And I remember my dado and my choti dado (dad's khala) made them this way while they would sit out in the lawn during sunny afternoons of winter in lahore. (I'm gonna try my best to explain this, it's easier than it might sound)
You make the dough just like you make it for rottis. Then you take a small bit (say the size of tennis ball), pull it a bit from one side (it sort of looks like a small funnel at this point). Between your index finger and thumb just twirl the pulled atta starting from the tip of your finger and ending at about half the lenght of the finger. Make sure to add more pressure at the end of the twirl, so the atta snaps off. Let them air dry for about two days. Then you make them however you desire, I suggest making them in desi ghee.
I hope that made some sense. I apologise if it didn't, I'm not really good at explaining.
For more flovour, incorporate desi ghee in the atta.
If you want longer ones, maybe try a spaghettini making technique. It might work.
Thanks very much pyaazi and thats true, the handmade sawaiyyan aren't meant to be long, they're tiny and swirly... and yes u did make sense to me because i've seen women in Pakistan make them by hand.
So we use plain flour, yeah? no baking powder or anything?
I only had them once in village . They are called ‘‘Jolllay’’ as I remember the name . THE BEST THING EVER . I never had such a tasty sawaiyaan ever . They are not as thin as machine made but really awesome .
You got it! I'm glad I made sense. And yes they are called pautean di sawiyan!
Yeah nothing special about the dough, just flour and water (no salt). The only reason they seem to puff up when cooked is because they are rehydrated and not because they have baking powder in them.
Happy watting sawiyan :)
Thanks very much pyaazi and thats true, the handmade sawaiyyan aren't meant to be long, they're tiny and swirly... and yes u did make sense to me because i've seen women in Pakistan make them by hand.
So we use plain flour, yeah? no baking powder or anything?
We call them jawain and MIL makes them just like pyazi described except i think she uses maida and not roti flour. Make a dough and work with it. Some folks like to color some of the dough.
Nani Ma’s always have the yummiest recipes!!! Thanks Kinzzz 
thats so simple!!