Saiyon Ji Bhaji
A signature Sindhi-Hindu auspicious sweet - thin vermicelli (saiyon) deep-roasted in ghee till mahogany brown, then sweetened with sugar and aromatic with cardamom + saffron. Served as the auspicious first bite during Sindhi engagements (mangni) and weddings, and on Cheti Chand morning. Eaten warm with a glass of cold milk.
Ingredients
Garnish
- pistachios (optional) — 15 g
- Cashew Nuts — 25 g
- semiya — 200 g (broken-thin-vermicelli)
- Cardamom — 3 g (powdered)
- Saffron (optional) — 1 g
- sugar — 150 g
- raisins — 20 g
- Ghee — 80 g
Method
- In a heavy pan, heat 30 g ghee. Roast cashews till light golden; remove. Roast raisins till plump; remove.
- In remaining 50 g ghee, add 200 g broken vermicelli. Roast on MEDIUM-LOW for 10-12 minutes, stirring constantly, till deep mahogany brown - this is the signature Sindhi step.
- Pour in 600 ml hot water and 150 g sugar. Stir to dissolve.
- Cover and cook on LOW for 5 min till the vermicelli absorbs all water and turns soft yet distinct strands.
- Add cardamom powder, saffron strands, fried cashews and raisins. Toss gently.
- Garnish with slivered pistachios. Serve warm with a glass of cold milk - the Sindhi engagement-day flavour.
Common questions
- Saiyon Ji Bhaji ko English mein kya kehte hain?
- सायोन जी भाजी ko English mein Saiyon Ji Bhaji likhte hain.
- Ek plate Saiyon Ji Bhaji mein kitni calories hoti hain?
- 584 kcal per plate.
- Kitna time lagta hai?
- 23 min lagta hai — 5 min taiyari, 18 min pakana.