Shavige Payasa:
Ingredients:
- 1/2 cup thin shavige /Vermicelli
- 2 tbsp Ghee
- 2½ cups Milk
- 3- 4 tbsp Sugar (or to taste)
- 1/2 tsp Cardamom Powder
- 1/2 tbsp Raisins
- 1 tbsp chopped Cashew nuts
- 1 tbsp chopped Almonds
Method:
- Heat 1 tbsp ghee in a heavy bottomed pan and add thin shavige/vermicelli.
- Roast it until golden brown. Stir continuously to roast evenly and transfer it to plate.
- In the same pan, heat another 1 tbsp ghee and roast cashew nuts and almonds until light brown, transfer them to plate.
- Boil milk in anther pan or same pan over medium flame.
- When milk comes to boil, add roasted shavige and cook over medium heat until it turns soft . Keep stirring continuously while cooking and make sure not to overcook it.
- Add sugar, raisins and cardamom powder and stir to dissolve sugar.
Cook for 2-3 minutes and turn off the flame. Let it cool at room temperature.
Transfer shavige payasa to a serving bowl and place it in a refrigerator for 1 or 2 hours to chill. If it turns too thick after chilling then add milk to get your desired consistency. Garnish with roasted almonds and cashew nuts and serve.
