Shavige payasa | Karnataka Vermicelli Kheer recipe | Seviyan Kheer

Ingredients

• 1/2 cup Roasted Vermicelli / Shavige / Semiya ((100 gms))
• 2.5 cup Boiled milk
• 1/2 cup Sugar
• 2 Crushed cardamom
• Cashewnuts and dry grapes (fistful)
• Saffron threads (few (optional))
• 1 tsp MTR Badam powder ((optional))

Instructions

1. 1

   Heat 1 tbsp of ghee in a pan. Roast cashews & Dry grapes. When grapes turn bulgy, remove & keep in a plate. In the same ghee, roast the vermicelli even if its roasted. It will enhance the taste.

2. 2

   Boil 1 cup of water + 1 cup of milk in a wide bowl. When it comes to boil, add vermicelli. Let it cook in low to medium flame. After its well cooked, add sugar.

3. 3

   Mix well and boil for few minutes till all the sugar dissolves. Add the remaining milk & MTR powder if using. Boil for few minutes.

4. 4

   Lastly add cardamom powder, roasted cashews & dry grapes. Switch off the flame. This payasa will thicken once its cooled down. So adjust the quantity of milk. Refrigerate, cool n serve OR serve warm as you like.