Sawaiyyan

Eid or Eid-ul-Fitr is an occasion one always associates with late night shopping, lots of
sawaiyyan(sweet vermicelli). So today I m preparing sawaiyyan today . It’s a dessert which is mainly cooked in Eid-ul-Fitr and its very delicious recipe .




Ingredients

• Thin Vermicelli noodles (Sawaiyan) 100 grams
• Oil 4 tablespoon
• Small green Cardamoms 3-4
• Condensed milk 1 cup
• Sugar ½ cup
• Whole milk 3-4 cups, diluted with 1-2 cups of water
• Raisins cashewnuts and Pistachios( For garnishing )
  

Method

Take a pan add the oil and cardamom seeds. Add the vermicelli noodles and roast them on
very low flame Stir constantly till their color changes to a darker brown.
Take a open pan and add the milk to it. Add the vermicilli to the milk and boil on a medium fire until the vermicilli is completely done, now the condensed milk, sugar, raisins and the
cashew nuts and stir till the sugar is dissolved and the mixture thickens.
Add the rasins cashew nuts and Pistachios. Cover and let cook for 5-6 minutes till the milk have dried and the vermicilli noodles have become tender. Remove from heat.
Now its ready to serve garnish it with raisins cashew nuts and Pistachios , It can be served both hot and cold.

Recipe of Modak

Modak is known as Lord Ganesha's favorite sweet. Its one of very famous Indian sweets

which is especially prepared on the occasion of Ganesh Chaturthi.

The celebrations of Ganesh Chaturthi are regarded incomplete without Modak, a sweet that is

greatly associated to Ganesh Chaturthi. It is a special dish that is offered to the Lord, on

HIS Birthday.


Modak

Ingredients

• 3 cups Rice Flour
• 6 cups Water
• 6 tsp ghee
• 4 cups Grated Coconut
• 2 cups Sugar or Powdered Jaggery
• A little Milk

Method


Bring the water to a boil and add ghee into it for the outer covering. Take off heat. Now
add the rice flour, little by little to avoid lumps and cover the mixture and let it cool.
When cool, knead it well into dough with a smooth finish in such a way that it should
sparkle.

Now take the coconut and sugar/ Jaggery in a heavy-bottomed pan for the stuffing. Add milk.
Keep on low flame with stirring. Stir and take off heat.The mixture should be fairly dry and turn a shade darker. Now make balls with the (covering) dough.

Flatten them on the palm or on a surface into a circle. Place the stuffing in it and cover it completely with the dough.Fold the edges tapering to the centre. Now steam-cook the Modaks in a cooker for at least 15 minutes until done. Now it’s ready to serve.