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
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)
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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 !
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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.
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Do check out my Kerala style Paal Payasam, Bengali Chaler payesh & Tamilnadu style semiya payasam
Karnataka style Shavige payasa is ready to relish!
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