Subscribe to RSSVermicelli sweetdish (shevya paays)
This is a very easy sweet dish prepared in most of the festivals in India. I am posting this for my own reference and to help cooking newbies. Few days back, I did not know how to make this. I would call up my aayi everytime I wanted to make this.
Some people make these Vermicelli or Shevayi(Konkani) or Shyavige(Kannada) at home. The home made variety is best comapred to the readymade. They make it very thin and it tastes amazing. My friend’s grandmother, Mrs Diwan, makes it at home. It requires a lot of expertice and patience to make these at home. I usually make this sweetdish with readymade vermicelli.
Ingredients:
1 cup vermicelli
3/4 cup sugar
1/2 tea spn cardamom powder
2 cups milk
1 tbl spn ghee
1 tbl spn raisins(dried grapes)
1 tbl spn cashews
Method:
Heat ghee and fry vermicelli on a medium flame for around 4-5mins. Add milk and cook till vermicelli is completely done, mix occasionally. Add sugar, raisins, cashews and cook for another 3-4mins. Add cardamom powder, mix well and remove from heat.
Serve hot or chilled.
Serves : 3-4
Preparation time: 15mins
PS: Sugar needs to be added after vermicelli is completely cooked, otherwise, it remains raw.
Shilpa,
If you use evaporated milk, it tastes so much better.. because it is more like reducing the milk. I use both ordinary milk and evaporated milk.
A
December 24th, 2006 at 9:04 pmHi Shilpa ! I love this desert. Simple to make and tasty.
December 25th, 2006 at 11:05 pmHi Shilpa, I love this desert. It is simple to make and tasty.
December 25th, 2006 at 11:06 pmSimply loved your site.
December 25th, 2006 at 11:25 pmhi,
December 26th, 2006 at 4:51 ami think u forgot to add sugar! Its good if u add the sugar after shavige is cooked. Otherwise chances of milk curdling is more.
good job! I like your site!
Hi Shilpa!
Dropping by after a while to say hello. The sewayian looks real yum. Good timing too, with Eid around the corner.
Happy holidays, and keep cooking.
December 26th, 2006 at 7:12 amwish u and your family happy holidays and a very Happy New Year!
December 26th, 2006 at 8:20 amHey Sheviya payasu is one of my hubbys fav dishes,i make it now and then cos he likes it and its very simple also.
December 26th, 2006 at 1:08 pmshilpa, thanks for the little tips u put along.The shavai payas turned great…
January 10th, 2007 at 4:22 pmHi there u should try condenst milk instead of sugar it realy is goood i just mad some a few min ago want moreeee….
March 1st, 2007 at 5:39 pmHi Shilpa,
March 19th, 2007 at 10:40 amI have become a regular to your blog now:)Thanks for posting this recipe ,yes newbies like me do really need it.Tried it today for Ugadi.It tastes really good..turned out thick maybe I ll add more milk next time.I am happy I can get traditional recipes online and there s no need to ask my mom for every single recipe!Next on my to do list is your dates cake…will let you know how it turns out!Thanx.
Hi Shilpa, Best site!
Can you plz tell me how to make the dry vermicelli at home. I have seen the idiyappam recipe, but I wanted to know how to make this dry one that can be used to make shaavige paayasa. Can I just dry the idiyappam or is there any other method.
Shilpa: Pinky, it has completely different recipe and lengthy procedure. I have never tried it myself. I will post it if I find the recipe somewhere.
October 7th, 2007 at 7:21 amThanks Shilpa. I would realy wait for it.
October 8th, 2007 at 5:21 amHi Shilpa.. How do you make this with evaporated milk? And when can I add kesar?
February 14th, 2008 at 5:56 pmIt is very good but there is too much sugar.
i think half a cup of sugar is enough.
Shilpa: toto, you can add adjust the sugar as you like. I have just mentioned how much is normally used.
March 1st, 2008 at 4:36 am[...] jaggery paays (goDa paays) depending on the sweetening agent used. Most loved in this category are shevya paays, sabutandla paays, tandla [...]
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October 14th, 2008 at 8:29 am