Next to holige, people in Karnataka make shavige payasa (in Kannada) for most of the festivals. So I thought of posting this simple and quick fix dessert recipe, vermicelli kheer on this auspicious Varamahalakshmi festival day. In Tamil nadu, we make semiya payasam / sevai payasam in a similar way but we make it slightly watery in drinkable consistency. But here, people make shavige payasa thick like vermicelli pudding in spoonable consistency. But tastes so good and creamy. I have used only sugar and milk as per my friends recipe.

U can make it rich by adding condensed milk (milk maid) or khoya/ kova. Some of my friends here in Bangalore add MTR badam milk mix to give a nice flavor, color and richness to this seviyan kheer. So I have used readymade MTR badam mix powder as well. Ok, Lets see how to prepare this droolable Karnataka special shavige payasa with step by step pictures.

Wish you all a very happy Varamahalakshmi festival. May we all get the blessings of Goddess Lakshmi on this wonderful day.

Do check out my Kerala style Paal Payasam, Bengali Chaler payesh & Tamilnadu style semiya payasam

Shavige payasa | Karnataka Vermicelli Kheer recipe | Seviyan Kheer

Chitra

Shavige payasa | Vermicelli kheer recipe for Varamahalakshmi festival – Simple and yummy Karnataka delicacy

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Prep Time 5

Cook Time 20

Total Time 25

Course Dessert recipes, Sweet

Cuisine Indian, Karnataka recipes

Servings

Ingredients

1 cup = 240ml

½ cup Roasted Vermicelli / Shavige / Semiya (100 gms)
2.5 cup Boiled milk
½ cup Sugar
2 Crushed cardamom
Cashewnuts and dry grapes fistful
Saffron threads few (optional)
1 tsp MTR Badam powder (optional)

Instructions

Heat 1 tbsp of ghee in a pan. Roast cashews & Dry grapes. When grapes turn bulgy, remove & keep in a plate. In the same ghee, roast the vermicelli even if its roasted. It will enhance the taste.
Boil 1 cup of water + 1 cup of milk in a wide bowl. When it comes to boil, add vermicelli. Let it cook in low to medium flame. After its well cooked, add sugar.
Mix well and boil for few minutes till all the sugar dissolves. Add the remaining milk & MTR powder if using. Boil for few minutes.
Lastly add cardamom powder, roasted cashews & dry grapes. Switch off the flame. This payasa will thicken once its cooled down. So adjust the quantity of milk. Refrigerate, cool n serve OR serve warm as you like.

Notes

Adjust the quantity of milk as per the desired consistency.
U can also add 2 tbsp of condensed milk or khova to get a rich taste. In that case reduce the quantity of sugar.
Adding MTR badam powder is optional. But I have tasted in some of my friend’s houses. It tastes great with a nice flavor.

Keyword Karnataka style payasa recipe, Semiya payasam, Shavige payasa, Vermicelli kheer

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