Who makes good sawayaan here ? What are the diffferent ways you make them and/or what do you add to them ?
I know there are the dry kind and then ones that are cooked in milk…anyone got any good recipes for them ? My husband wants me to cook them at eid for breakfast.
You really need some cooking classes. Everytime i logg on here, theres a new thread by you. Ask your husband to send you to a nice cooking school...:)
I think that you make .. I'm not so sure, but have seen ammi making it.
Dry ones
Boil the sawaeyaan in water, then let the water drain, put some oil in a wide pan, put in sugar and then the sawaeyaan, add any nuts, raisins, iliachi that you like and fry.
The ones cooked in milk must be in the same way, instead you add them in milk after draining the water and add sugar, raisins, ilichi and cook till milk boils.
I hope this is the right way. Maybe someone else can confirm.
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*Originally posted by Sharaabi: *
You really need some cooking classes. Everytime i logg on here, theres a new thread by you. Ask your husband to send you to a nice cooking school...:)
[/QUOTE]
Yaar, give me a break...all I am trying to do is learn. There are no desi cooking schools near where I live. And why you gotta be so negative for sister who just wants to learn.
Saadia never boil the thing in water. It gives the final product a watery taste too. Cook them in milk. Bhoonofy a little to make them dark. Add milk and dried nuts. Allow to cook. Then add sugar. That's how mum makes them atleast.
My family likes the kind without milk the most. So thats what we will be making this Eid InshaAllah.
This is how we make our sweioun ka zarda
Like Femme mentioned above, bhoonify the sewyian in some oil and ilaichi (cardamom) until brown, but not burnt. Add sugar and water mixed together and cook on medium heat until the water evaporates. When the water is almost all gone and sevian almost done, cover the pot and put a weight on the lid and cook or give it "dum" on low heat. Thats how we make ours. But you have to make sure not to add too much water as the result will be a mushy zarda. The amount of water to add depends on what kind of sevian you are using.
If you want to cook t hem in milk, just bhoonify in oil and ilaichi first. Then add sugar and milk and cook until done and there is enough milk to your liking. You can also add chuharay/dried dates while cooking. They are yummy in doodh wali sevian.
Have fun making them. :)
I make 'em exactly like Ira described and they are yummy.
ahh thanks for telling me, saweeyaan is not my favorite desert. 
well..u can also make saweayn zerda in milk..just replace water with mils and they taste simply great
Sawaeyaan meaning vermicelli noodles, right?
I do not have a sweet tooth, so my favourite sawaeyaan is the spicy one that my mom used to make. I haven’t had it in years, but it’s masalaydaar, with onions and green mirch and tomatoes… totally yum.
I think I’ll make them tonight 
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*Originally posted by teeni_meeni: *
well..u can also make saweayn zerda in milk..just replace water with mils and they taste simply great
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No teeni: zarda is the dry kind, without any milk. Just like chawal ka zarda. The one with milk can be doodh wali sevian or sheer khurma if you add choharay, i belive.