SHAVIGE PAYASA RECIPE/VERMICELLI KHEER-KARNATAKA RECIPES

Actually I wanted to share Karnataka style Holige as Varamahalakshmi festival recipe. But unfortunately I couldn’t make it as I expected. Next to holige, people in Karnataka make this shavige payasa for most of the festivals. So I thought of posting this simple and quick fix dessert recipe, vermicelli kheer on this auspicious day. In Tamil nadu, we make paal payasam aka semiya payasam in a similar way but we make it slightly watery in drinkable consistency. But here, people make it thick like vermicelli pudding in spoonable consistency. But tastes so good. U can make it rich by adding condensed milk(milk maid) or khoya/ kova. Some of my friends here add MTR badam milk mix to give a nice flavor, color and richness to this kheer. Ok, Lets see how to prepare this droolable shavige payasa.

Wish you all a very happy Varamahalakshmi festival. May we all get the blessings of Goddess Lakshmi on this wonderful day.

Shavige payasa/Vermicelli kheer recipe

Shavige payasa/Vermicelli kheer recipe for Varamahalakshmi festival – Simple n yummy Karnataka delicacy

Cuisine: Indian

Category: Sweet

Serves: Serves 4

Prep time: 5 Minutes

Cook time: 20 Minutes

Total time: 25 Minutes

INGREDIENTS

1 cup = 240ml

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

HOW TO MAKE SHAVIGE PAYASA – METHOD

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.

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.

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

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.

Enjoy !

Note

Adjust the quantity of milk as per the desired consistency.
U can also add 2 tbsp of condensed milk or khova to get a rich taste. In that case reduce the quantity of sugar.
Adding MTR badam powder is optional. But I have tasted in some of my friend’s houses. It tastes great with a nice flavor.

Do check out my Kerala style Paal Payasam, Bengali Chaler payesh & Tamilnadu style semiya payasam