Vermicelli 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.

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

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.

18 thoughts on “Vermicelli sweetdish (shevya paays)”

  1. 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.


  2. hi,
    i 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!

  3. 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. 🙂

  4. Hi there u should try condenst milk instead of sugar it realy is goood i just mad some a few min ago want moreeee….

  5. Hi Shilpa,
    I 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.

  6. 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.

  7. It 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.

  8. Pingback: Indian food, Andhra recipes and Global cuisine inspired cooking » All Recipes Shilpa Vegetables Vegetarian Recipes » Indian Food Trail - An essay on Konkani Cuisine - by Shilpa

  9. Hi Shilpa paachi/ akku ( Well I am 26 yrs and I really don knw ur age so beg ny pardon. :-))
    I just came across this site today and its really lovely..
    I just feel Mom’s by my side and guiding me when I occasionally cook konkani (amchigele type) food in a bengali household ( I am married to a bengali)..

    Thanks so much,
    keep posting..
    Jyotsna Sarkar ( nee Bellare)

  10. Hi Shilpa.. I made this kheer approximately following your recipe a few days ago and posted it on my blog. Thanks for the recipe and your inspiration! 🙂 Best wishes!

  11. Hi Shilpa,
    There is a sweet dish called Appe Payas which I ate at some Konkani weddings. Can you please post the recipe here if you have it?

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