Halima’s Special Dhoodh Savayaan

doodh-curry-on-halima

Halima’s Special Dhoodh Savayaan, or Sweet Milky Vermicelli Dessert made with thick vermicelli, is a traditional Eid dish cooked by families from across the subcontinent.

It’s a recipe that’s super simple to make, but with an all-important secret ingredient which Halima reveals below.

Eid Mubarak from Curry on Halima and FtLion!

INGREDIENTS

  • Half a packet (250-300g) of thick vermicelli
  • 70-80g of unsalted butter
  • 4 pints of full-fat milk
  • 200ml of double cream
  • Sugar (to taste)
  • Finely chopped pistachios

METHOD

  1. Use half a packet (250-300g) of thick vermicelli that you get in swirls for this dessert, and crush the vermicelli roughly with your fingers.
  2. Melt appx 70-80g of unsalted butter in a pan over a low heat.
  3. Add in the crushed vermicelli and fry for a good 10 mins, until you can smell the aroma from the vermicelli.
  4. Add in 4 pints of full-fat milk and stir well. Increase heat slightly and allow the milk to simmer for 5 mins.
  5. The sugar goes in now; keep adding a little at a time and taste as you do so. The amount of sugar depends on your personal taste.
  6. Once the milk comes up to a boil, turn heat to low and cover the pan for 5 mins. Stir well and cover again for another 5 mins. Give the milk another stir and have a taste of the vermicelli.
  7. Keep covering and cooking until the vermicelli is well softened. This should take around 15 mins. The milk should have thickened by now and the vermicelli will be well cooked.
  8. Add in 200ml of double cream and mix well. Cook for 5 mins and turn off the heat.
  9. Now for my secret ingredient – add in 150ml of good vanilla custard (I used the Asda Extra Special Madagascan one). Stir well and leave to cool down.
  10. Decant into a serving bowl and chill in the fridge for a few hours (preferably overnight).
  11. You can garnish with finely chopped pistachios but I like it just as it is.

curry-on-halimaHalima is extremely passionate about food, especially Pakistani food.

Her repertoire is full of Pakistani recipes which are full of flavour, unique in taste and easy to follow.

Now living in North Wales, Halima spends much of her time in her kitchen creating and sharing her wonderful dishes through her Facebook page, Curry On Halima.

She is currently in the process of writing a book and is due to start one-on-one cooking classes.

Halima receives immense pleasure and reward by helping others through her cooking and recipes.

She has recently done live cooking demonstrations at the London Halal Food Festival and the 2016 Muslim Lifestyle Expo event in Manchester.

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