Thursday, July 2, 2009

SEWAI (Semiya, Semige Payasa, Shavige Payasa, Vermicelli Kheer)

Sewai (hindi) or Semige or Shavige (Kannada) or Vermicelli (English) is all the same. They come in all sizes. They are either thick or thin, long or small cut pieces. At Mangalore, we prepare rice sewai at home. They are yumm to eat with coconut milk or chicken curry. My badepapa (dodappa) loved it with coconut milk & jaggery with a dash of powdered cardomom. I loved it too.

Speaking of sewai, my hubby loves it a lot. He pesters me to prepare it every week. But I prepare it once a month. Ha..ha..he...he.... Ok.


Milk - 1/2 lt.
Sewai (vermicelli) - 1 cup
Raisins - 1 tsp
Cashewnut - 1 tsp
Ghee - 2 tsp
Water - 1 cup
Cardomom powdered - a pinch
Sugar - 2 tbsp or as per taste


Boil milk in a pan thoroughly. Once done add water & bring to boil gain. Now add the sewai & keep stirring to avoid formation of lumps. Though the lumps settle once the sewai is cooked, it would be better to avoid such mess. Now let it cook well. In another seasoning pan heat ghee. Now fry raisins & cashew & pour the whole ghee along with the nuts to the boiling milk. (This gives an additional taste to the sewai preparation). Do not let the milk thicken. Because if it does, then the preparation would thicken up a lot once cold, which is not ideal for this kind of sewai preparation. If you feel it is thick do add enough water to lighten it up. Once the sewai is well cooked, turn of the flame. Now add sugar & stir. Add a dash of cardomom powder & keep it aside for a couple of minutes for the sugar to melt well in the milk.

Your sewai is ready. One can eat it either hot or cold. As per taste.

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