Shavige payasa recipe | How to make vermicelli kheer | Sevai payasam
By Latha on October 3rd, 2016
Shavige payasa or vermicelli kheer recipe explained with step by step pictures and a video. Shavige payasa or sevai payasam is prepared using vermicelli, milk, sugar, ghee, cashews and raisins. This is a very easy payasa recipe. Along with this shavige payasa recipe, I have explained a trick in this recipe, which helps to avoid kheer turning thick when turns cool. I have used 2 cups milk and 1/2 cup sugar for 1/2 cup vermicelli. And I have cooked vermicelli using 2 cups of water.
My son loves this payasa so much and he eats only this payasa. He calls it by name "noodles payasa". And he calls shavige uppittu (vermicelli upuma) as "yellow noodles". Try this simple payasa or kheer recipe on this navarathri.
If you are looking for more payasa or kheer recipes then do check my Haly payasa or rice kheer, carrot payasa, hesaru bele or mung dal payasa and pineapple payasa recipes.
If you are looking for more Karnataka style sweet recipes then do check my carrot halwa, roasted gram laddu, Kesari bath , banana halwa, rave ladoo, coconut burfi, badam puri and saat recipes.
I have made a video on this recipe along with kannada narration, which I have embedded it below. Kidly have a look.
Preparation time: 5 min
Cooking time: 30 min
Serves: 2
Ingredients: (measuring cup used = 240ml)
- 1/2 cup vermicelli
- 2 cup milk
- 2 cup water (for cooking vermicelli)
- 1/2 cup sugar
- 1 tbsp ghee
- 5-6 cashews
- 8-10 raisins
- A big pinch of cardamom
Instructions for making shavige payasa or vermicelli kheer:
- Take 1/2 cup roasted vermicelli and 2 cups boiled milk. You can either roast it yourself by adding 1/2 tsp ghee or use preroasted vermicelli.
- Boil 2 cups of water and add in 1/2 cup vermicelli. Start cooking it by stirring occasionally.
- Cook until vermicelli turns soft. It takes hardly 5 minutes. Drain the water and take it in a container. OR transfer it directly into the container, which has milk. Draining the cooked water is the trick. And this helps in maintaining the same consistency even after the kheer is cool.
- Now add in 2 cups of milk. And keep it for boiling.
- Also add in 1/2 cup of sugar. You can adjust the sugar as per your sweet level. Allow it to cook for few minutes.
- Add in cardamom powder.
- Parallely heat ghee in a skillet and fry cashews and raisins. Add fried cashews and raisins to the boiling payasa or kheer.
- Boil for 1 or 2 minutes more. Switch off the stove.
- This payasa or kheer turns slightly thick once cool. And almost maintains the same consistency. Serve hot or cold and enjoy.
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