Vermicelli Pudding (Shavige Paayasa/kheer)

Day 30 of Recipe Marathon #2

Vermicelli is very thin noodles, usually made with wheat or semolina. Its used very much in Indian cooking, most common dishes made with this is upma/porridge and kheer/pudding.

Today is the last day of Recipe Marathon, so all the participants have decided to make sweet dishes with some nuts and saffron. I decided to make Kheer with Vermicelli,this is a classic Indian dessert, made for so many occasions like festivals or for a simple dessert.



Vermicelli – 1/2 cup (use any small noodles instead
Milk – 1 to 1 1/2 cup
Sugar- 1/2 cup
Saffron – few strands
Dry fruit& nuts – 2 tsp(almonds,cashew and raisins mixed together)
Ghee – 1tsp (for roasting vermicelli and nuts)

  1. First roast vermicelli using little ghee , till golden color,keep aside. In the same pan roast almonds and keep aside. Let them cool a bit.
  2. In a heavy bottom pan heat milk, when it comes to boil add roasted and cooled vermicelli, and  add sugar as well and few strands of saffron to milk. Let  the vermicelli cook, it plumps a bit and milk with thicken. Add more milk or water if need to thin  the mixture.
  3. Once milk and vermicelli have incorporated well and cooked, add toasted nut on top.

Enjoy warm or when cool to room temperature put it in fridge for at least an hour and eat it cold. Either way tastes good.

Its been fun cooking and posting non-stop for 30 days and enjoyed running with my fellow blogger. I learned some new, authentic recipes from you all and very much enjoyed going through all of your recipes. Thanks for fun of Marathon.

Check out sweet recipes of my fellow Marathoners.

DK , Srivalli, Ranji, PJ, CurryLeaf, Medha, Priya, Bhawna, Raaji, Anu, Kamala, Roopa, Divya Kudua, Rekha, Divya M, Lakshmi, Raaga, Lakshmi Venkatesh, Sripriya, Viji, Kamalika, Pavani, Karuna, Roochi