Vermicelli Pudding/Siveyan Kheer/Shavige Payasa

  

Ingredients:

• Vermicelli: 1 1/2 cups
• Milk: 3 cups
• Cashew nuts: 10
• Raisins: 8
• Almond: 5 (powdered) (optional)
• Sugar: 1/2 cup (increase or decrease to taste)
• Sweetened Condensed milk:  1/4 cup (optional)
• Clarified Butter/Ghee: 2tbsp
• Cardamom: 3 (powdered)

Method:

• Heat the ghee in a pan.
• Add cashew nuts, fry till slight golden brown.
• Add raisins, saute till it puff.
• Add vermicelli, saute till golden brown.

Note: I have used roasted brown vermicelli. If you are using the same sauté for 6-7 seconds.

• Add milk & almond powder, bring to boil.
• Keep stirring in between.
• Add sugar, condensed milk & cardamom powder. Mix well.
• Boil for 5mins.
• Vermicelli pudding/ Siveyan Kheer is ready to serve.

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