Vermicelli is known as seviyan in Hindi, shavige in kannada, Sevalu or Semiyalu in Telugu, Semiya in Tamil and shemai in Bengali.
Today I will be sharing Vermicelli kheer / Shavige payasa what we call in kannada, which I make quite often at home. My son, who truned 18months this day-Enjoys Vermicelli Kheer!
1 cup vermicelli/shavige
100gms condensed milk (preferbly plain/unsweetened)
sugar as per taste
1 almond-thinly sliced
dash of saffron
2 drops of vanilla/rose essence (optional)
1. Heat ghee in a pan on low flame, add cashewnuts and fry till it turns light brown, then add raisins and sliced almond and put of the flame. Remove and keep it aside, except the ghee.
2. In the remaining ghee, add vermicelli and fry till it turns light brown, once it is done-transfer it to other bowl/plate.
3. On a medium flame boil milk.
4. Add cardamom, condensed milk and boil for 3min, stir ocasionally.
5. Add vermicelli and allow to cook till it is done.
6. Add sugar, stir and put off the flame. (Add vanilla/rose essence and mix)
7.Garnish with raisins, cashewnut, almonds and dash of saffron
Serve it hot or chilled.