Shavige Payasa Recipe | Semiya Kheer – Kotians Passion

Shavige Payasa Recipe | Semiya Kheer – Kotians Passion

Shavige Payasa Recipe | Semiya Kheer with a detailed photo and video recipe. Shavige payasa also known as vermicelli kheer is a must at any festival at our place. Making semiya kheer is very easy and doesn’t take much time. This is an easy recipe to make semiya kheer and gets done in 20 minutes.

This shavige payasa recipe is made across Indian and is known by different names as seviyan kheer, vermicelli kheer, or in South India it is known as semiya payasam or shavige payasa etc

semiya kheer

There is various kind of vermicelli available in the market made with different grains. Rice vermicelli, maida vermicelli, ragi, whole wheat and millet semiya are kinds easily available.

To make shavige payasa generally whole wheat vermicelli is used. Since it is meant to be a quick dessert most commonly sugar is used. But you can prefer using jaggary since it is a healthier choice.

Generally, when we make seviyan kheer, we add cardamom powder for flavour. But here I have used pandan leaves. Yes! Which gives you rich fragrance to the kheer. The use of these pandan leaves is in South East Asian cooking as widespread as it flavours sweet and savoury dishes. We use pandan leaves from curries to cakes and rice dishes. It pairs well with sweets based on milk or coconut milk like kheer and pandan leaves goes well with chicken curry, especially in India, it is used to flavour the biriyanis. I used to grow pandan leaves in the garden. The long narrow leaves bust out like a spray. Pluck a leaf and you can make out any distinctive smell.

pandan leaves
pandan plant (Pandanus amaryllifolius)

Finally, I would like to highlight my other sweets and desserts recipe collection with the shavige payasa recipe post. It includes recipes like instant milk powder peda. Further, I request you to check my other recipes collection like,

Recipe Card :

Shavige Payasa Recipe | Semiya Kheer

Shavige payasa also known as vermicelli kheer is a must at any festival at our place. Making semiya kheer is very easy and doesn't take much time. This is an easy recipe to make semiya kheer and gets done in 20 minutes.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dessert
Cuisine: Indian
Keyword: Semiya Kheer, Shavige Payasa Recipe
Servings: 4 people
Author: Yashashwini Kotian

Ingredients

  • ½ cup shavige/vermicelli/seviya
  • 3 cup milk
  • ½ cup sugar
  • 2 tbsp ghee
  • 2 tbsp cashew nuts
  • 2 tbsp raisins

Instructions

  • Heat 1 tbsp of ghee in a kadai or pan
  • Add ½ cup of broken seviya or vermicelli or semiya. If the vermicelli strands are very long then break them with your hands prior to roasting.
  • Stir and continuously roast seviyan on low flame to medium-low flame heat.
  • Roast till the seviyan strands turn golden brown and turn off the flame, transfer roasted seviyan into a plate.
  • Now, boil 3 cups of milk in kadai.
  • When the milk comes to a boil, add roasted vermicelli.
  • Stir and cook on medium flame until vermicelli turns soft or for around 5-7 minutes. Keep stirring continuously while cooking and make sure not to overcook it.
  • Add ½ cup of sugar and stir. Cook until sugar dissolves.
  • Next, add 1 pandan leaves for flavour. Instead of pandan leaves, you can add cardamom powder.
  • Again boil for 1 minute on medium flame and turn off the flame.
  • Take tadka pan, heat 1 tbsp of ghee.
  • Add 2 tbsp of cashew nuts and raisins. Fry well and add it to kheer and mix well.
  • Serve the kheer hot, warm or chilled. You can garnish with some chopped nuts or dried rose petals while serving.

Video

Notes

  • Use good quality and fresh full fat or whole milk.
  • When cooled the seviyan kheer tends to be thick. so if you don’t like thick semiya kheer then add some more milk to the seviyan kheer.

How to make Shavige Payasa Recipe with step by step photo:

  • Heat 1 tbsp of ghee in a kadai or pan.
  • Add ½ cup of broken seviya or vermicelli or semiya. If the vermicelli strands are very long then break them with your hands prior to roasting. Stir and continuously roast seviyan on low flame to medium-low flame heat. Roast till the seviyan strands turn golden brown and turn off the flame, transfer roasted seviyan into a plate.
  • Now, boil 3 cups of milk in kadai. Let it boil.
  • When the milk comes to a boil, add roasted vermicelli. Stir and cook on medium flame until vermicelli turns soft or for around 5-7 minutes. Keep stirring continuously while cooking and make sure not to overcook it.
  • Add ½ cup of sugar and stir. Cook until sugar dissolves.
  • Next, add 1 pandan leaves for flavour. Instead of pandan leaves, you can add cardamom powder. Again boil for 1 minute on medium flame and turn off the flame.
  • Take tadka pan, heat 1 tbsp of ghee. Add 2 tbsp of cashew nuts and raisins. Fry well and add it to kheer and mix well.
  • Serve the kheer hot, warm or chilled. You can garnish with some chopped nuts or dried rose petals while serving.
shavige payasa

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