Thursday, August 2, 2012

Shevai Paaysu ( Semiya/ Vermicelli Payasam)

Shevai Paaysu is one of the 'easiest to make' milk based kheer. In konkani, shevai means vermicelli. I learnt this from my mother and I used make it when I was a 'High school going' girl. This paaysam is ready within 20-25 minutes.  


The recipe which I have shared is the basic one. You can vary it in number of ways like- you can add 1/4 cup of cooked sabudana (tapioca), which gives a different texture as well as taste. You can also add few tablespoons of condensed milk to make it more rich. You can also add couple of teaspoons of MTR Badam mix (this gives a nice flavor). In this way you can make the way you like or experiment with different ingredients. Who knows you might end up with a new version of tasty paayasam !!:-) 

Ingredients:
  • Vermicelli- 3/4 cup
  • Milk- 2 cup
  • Sugar- 1/4 cup (adjust accordingly)
  • Ghee- 1 Tbsp
  • Saffron- Few threads
  • Cardamom Powder- 1/2 tsp
  • Cashews and raisins- As Required

Procedure:

Heat ghee in a pan and fry the dry fruits until it gets a golden brown color. Then transfer it to a plate. 
In the same pan add the vermicelli and fry it in the remaining ghee until it turns golden brown.
While the vermicelli is frying keep the milk for heating (I also added 1 cup of water to the milk. This is optional. You can cook only in milk).
Once the vermicelli turns to desired color, add the hot milk and mix well.
Close it with a lid and allow it to cook. After 4-5 minutes, the vermicelli turns soft. At this point, add more milk if required. 
Then add saffron and sugar. Let it boil for one more minute. Once everything comes together, turn off the heat.
Finally add the cardamom powder and fried cashews and raisins. Mix well. Shevai Paaysu is ready!!


Serve it immediately (as it cools down, it starts to thicken and all the milk gets absorbed. If you are serving later, add more milk and adjust the sweetness accordingly). Above measurement serves 2-3 people.

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