Zaiqa Cooking: Saviyaan

Hi there! Welcome back to our Zaiqa Cooking series, where we make some amazing Pakistani dishes together. Today, we will learn how to make Saviyaan (suv-wi-yaa), which are sweet, delicious vermicelli noodles that we will be cooking as a dessert.

Growing up, Saviyaan were a special treat we got to eat during holidays and celebrations. Packed with goodness such as milk, sliced almonds, and pistachios. It can be eaten cold or hot. I personally love to eat hot Saviyaan. That is the only way I will eat it. Vermicelli is a type of pasta. It is made of whole wheat flour and semolina. Watch how these friends make fresh pasta here on Kanopy Kids. It comes in a variety of shapes and sizes, from thin to thick and short to long. Not only is it delicious, but it is a comfort food that reminds me of my childhood. Saviyaan is easy to make, so let us get started!

Ingredients:

2-3 Cardamom Pods, seeds only (You can save the shells of the Cardamom pods for Chai or Tea)
Base, oil, or butter (Pick one)
- 3 tablespoons of oil (corn, olive, or coconut oil)
- 4 Tablespoons butter
Vermicelli noodles

This is the brand I use. It is super thin, and it can be purchased at any Asian grocery store or online.

Large stirring spoon
Spacious, medium-sized pot
A handful of mixed, blanched almonds & pistachios
- To blanch the almonds, leave them in warm water overnight on the counter and use them the next day. If you would like same-day ready almonds, add your raw almonds to a ceramic bowl with boiling water, and let them sit for about 40 minutes. The skin should peel off easily. Be sure to ask a grown-up for help with the boiling water.

3 tablespoons of sugar (more if needed)
2-3 cups of whole milk (You can use oatmilk as a substitute).

Directions:

Step One: Place the pot on the stove on medium-low heat. Add your base, oil, or butter.

Step Two: Add the cardamom seeds to the oil and let them cook for about 1 minute.

Step Two: Add the cardamom seeds to the oil and let them cook for about 1 minute.

Step Three: The bag of Vermicelli noodles can be divided in half. You will use half of the vermicelli now, and you can save the other half for later. Separate and break the vermicelli into 1 1/2-inch pieces. Add the broken Vermicelli to your heating oil. Continue stirring until the mixture is light brown, but not burnt.

Step Three: The bag of Vermicelli noodles can be divided in half. You will use half of the vermicelli now, and you can save the other half for later. Separate and break the vermicelli into 1 1/2-inch pieces. Add the broken Vermicelli to your heating oil. Continue stirring until the mixture is light brown, but not burnt.

Step Four: Slowly add your milk. You will hear sizzling sounds as milk and oil do not mix. Keep stirring for 2-3 minutes on low heat. Then, turn the stove to medium heat and stir for about 5-7 minutes.

Step Four: Slowly add your milk. You will hear sizzling sounds as milk and oil do not mix. Keep stirring for 2-3 minutes on low heat. Then, turn the stove to medium heat and stir for about 5-7 minutes.

Step Five: Add the sugar and stir. Cook for an additional 5-7 minutes.

Step Five: Add the sugar and stir. Cook for an additional 5-7 minutes.

Step Six: I like my Saviyaan to be on the runny side. You can cook it a bit longer if you prefer it to be a thick (pudding) consistency. Give it a taste, but be careful because it may be hot! You can add more sugar if needed. If you do add more sugar, cook it for an additional 3-4 minutes.

Step Six: I like my Saviyaan to be on the runny side. You can cook it a bit longer if you prefer it to be a thick (pudding) consistency. Give it a taste, but be careful because it may be hot! You can add more sugar if needed. If you do add more sugar, cook it for an additional 3-4 minutes.

Step Seven: Place some in a serving bowl. Let cool for a few minutes.

Step Eight: Peel the skin off your almonds. Slice your almonds and pistachios. Garnish the top of your Saviyann with the almonds and pistachios. Enjoy!