Shavige Payasa and Ugadi 2011

Ugadi 2011 was good. After a long long time, we had been to the temple on Ugadi had the 'Bevu-Bella' prasada there.  The cherry on the pie was the nice weather. So got to wear nice silk Saree and my little one got to wear his new Sherwani!
Food wise it was a toned down affair. We just had Carrot Palya, Beans Palya, sprouted Moon beans Kosambari, Chitranna, Payasa, Tovve and Tili Saaru...

Here is the recipe for Shavige Payasa...



Shavige /Vermicelli   1/4 Cup
Whole Milk    3 Cups
Ghee     2 tsp
Raisins  a handful
Cashews a handful
Saffron   a pinch
Cardamon 1/2 a pod
Sugar 1/4 cup  - more or less depending on your taste  (I used sugar on the raw)

Method:

•  Heat a teaspoon of ghee in a non-stick pot. Throw in the Vermicelli. Toast till golden.Set it aside. 
• Warm 1/4 cup of milk, throw in the saffron and let it soak for a while. 
• Once the vermicelli is slightly cooler, pour in the warm milk. Stir and set it on low flame. Stir frequently making sure the creamy film does not form on top.
• Once the milk is creamy and the Payasa is thicker, stir in the saffron, sugar and crushed cardamon. 
• Simmer till the Payasa is thick almost reduce to about 1.5 cups. Turn off the heat. Serve it at room temperature or chilled.