Shavige Payasa (Vermicelli Kheer)

A traditional indian sweet dish made on festive and special occasions.


  • Vermicelli - 1 cup
  • Milk - 1 litre
  • Ghee - 2 tablespoons
  • Sugar - 3/4 cup
  • Cashewnuts - 10
  • Raisins - 10
  • Cardamom - 4 (crushed)
  • Few strands of saffron


Step 1

Heat 1 tablespoon of ghee in a pan. Stir fry the vermicelli till light brown and aroma exudes and set aside.

Step 2

Boil the milk. Add the roasted vermicelli and heat on a low flame, till the vermicelli is fully cooked.

Step 3

Add sugar and crushed cardamom and mix thoroughly. Boil for 2 to 3 minutes.

Step 4

Fry the cashew\nuts and raisins in the remaining ghee and add to the milk mixture and stir well.

Step 5

Remove from the fire. Dissolve a pinch of saffron in 2 to 3 tablespoons of cold milk and add to the kheer.

Step 6

Serve warm or chilled.

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