Vermicelli Payasam | Sevai Kheer recipe
Shavige/sevai payasam is a simple yet tasty kheer. It is always a quick treat for unexpected guests and kids love it with ice cream. Sevai payasam, in the southern part of India, is almost synonymous with auspicious days. It is kind of a tradition in our house where sevai payasam is a must if it is a festival. And if it is a birthday, Gulab Jamun is a must :)
Our kids love the cold refrigerated Sevai payasam. Adding nutmeg or pistachios gives its own sweet and nutty aroma to the kheer.
- ¼ cup vermicelli / shavige / sevai
- 4 TBSP sugar
- 1 tablespoon cashew pieces
- 1 tablespoon raisins
- ⅛ teaspoon cardamom powder
- pinch of saffron soaked in milk
- 1 teaspoon ghee
- 2 cups of whole milk
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- Fry/roast the sevai, cashews and raisins separately with a little ghee.
- Keep it aside.
- Boil the milk on a low flame.
- Once it starts boiling, add roasted sevai/shavige.
- Let it boil on medium low heat for 15 minutes.
- Stir it in between to prevent the payasam from sticking to the bottom of the pan.
- After 15 minutes, add sugar and saffron. Let it boil on a low flame for 5 to 6 more minutes or until it consistency is reached ( sevai cooked well and blends with the milk)
- Turn off the heat and add cardamom powder, fried cashews, and raisins. Mix well.
- Serve hot or cold.
Sevai has the tendency to absorb the liquid, payasam becomes thick after it cools down. If that happens, boil some milk and add it to payasam