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Handi Sawiyyan

National’s vermicelli is known for making occasions like Eid, extra special. Our recipe of handi sawiyyan tastes delicious as its infused with a special blend of ingredients and topped with crushed nuts for decadence.

I Made It

Ingredients

 

For Step 1:

  • Fennel seeds (saunf) 2 tsp
  • Cinnamon stick 2.5 inch
  • Green cardamom 4
  • Clove 2
  • Muslin cloth

For Step 2:

  • Milk 1.5 litres
  • Sugar 8-10 tbsp
  • Dry dates (chwara) chopped 4
  • Pistachio crushed 1 tbsp
  • Almond crushed 1 tbsp
  • National vermicelli ½ pack
  • Clay pot (handi) for cooking
  • Extra nuts, coconut, and silver sheet for garnish

Directions

 

Step 1:

  • In a small frying pan roast all spices mentioned in step 1 for 2 mins on low flame.
  • Grind the roasted spices and add into a muslin cloth and make a little bag (pottli)

Step 2:

  • Add milk, the spice bag into a large cooking clay pot (handi) and bring it to a boil.
  • Take the clay pot (handi) off the heat, cover, and leave to infuse for 2 hours.
  • After 2 hours, put the pan back on heat, add dry dates and sugar, and cook on medium low heat for 5 mins.
  • Add ½ pack of crushed vermicelli, nuts and bring it to a boil.
  • When it comes to a boil, close the flame. Cooking process will continue because of the hot clay pot.
  • Stir continuously until it stops bubbling for about 2-3 mins.
  • Cover and leave till cool.
  • Keep the clay pot in a refrigerator for 6-8 hours.
  • Keep the clay pot in a refrigerator for 6-8 hours.
  • Garnish with nuts and silver sheet.
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