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.


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  1. Fry/roast the sevai, cashews and raisins separately with a little ghee.
  2. Keep it aside.
  3. Boil the milk on a low flame.
  4. Once it starts boiling, add roasted sevai/shavige.
  5. Let it boil on medium low heat for 15 minutes.
  6. Stir it in between to prevent the payasam from sticking to the bottom of the pan.
  7. 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)
  8. Turn off the heat and add cardamom powder, fried cashews, and raisins. Mix well.
  9. 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