Halima’s Special Dhoodh Savayaan
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!
- 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
- 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.
- Melt appx 70-80g of unsalted butter in a pan over a low heat.
- Add in the crushed vermicelli and fry for a good 10 mins, until you can smell the aroma from the vermicelli.
- Add in 4 pints of full-fat milk and stir well. Increase heat slightly and allow the milk to simmer for 5 mins.
- 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.
- 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.
- 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.
- Add in 200ml of double cream and mix well. Cook for 5 mins and turn off the heat.
- 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.
- Decant into a serving bowl and chill in the fridge for a few hours (preferably overnight).
- You can garnish with finely chopped pistachios but I like it just as it is.
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