Shavige Payasa (Vermicelli Kheer)Tweet
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
Heat 1 tablespoon of ghee in a pan. Stir fry the vermicelli till light brown and aroma exudes and set aside.
Boil the milk. Add the roasted vermicelli and heat on a low flame, till the vermicelli is fully cooked.
Add sugar and crushed cardamom and mix thoroughly. Boil for 2 to 3 minutes.
Fry the cashew\nuts and raisins in the remaining ghee and add to the milk mixture and stir well.
Remove from the fire. Dissolve a pinch of saffron in 2 to 3 tablespoons of cold milk and add to the kheer.
Serve warm or chilled.