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.