Gul Shevya

Time 10 min

Ingredients

Roasted vermicelli 1 cup 

Jaggery 1/2 cup

Cardamom powder 1/4 tsp

Hot water 1/2 cup or little more

Ghee 1.5 tbsp

Method

Heat oil in pan, shevya roast for 4-5 min on medium flame till turns light golden in colour. Then add hot water and smashed jaggery. Mix well. Cook for 3-4 min till jaggery is melt and water is soaked. If it becomes very dry add 1-2 tbsp water. Serve as it is or with milk.

Tip

I do use homemade whole wheat shevya.

It is also called aalavanichya shevya.

Gul Shevya

Time 10 min

Ingredients

Roasted vermicelli 1 cup 

Jaggery 1/2 cup

Cardamom powder 1/4 tsp

Hot water 1/2 cup or little more

Ghee 1.5 tbsp

Method

Heat oil in pan, shevya roast for 4-5 min on medium flame till turns light golden in colour. Then add hot water and smashed jaggery. Mix well. Cook for 3-4 min till jaggery is melt and water is soaked. If it becomes very dry add 1-2 tbsp water. Serve as it is or with milk.

Tip

I do use homemade whole wheat shevya.

It is also called aalavanichya shevya.

Sukhya Shewaya

Time 20 min

Ingredients

Vermicelli / Shewaya 1 cup

Sugar 1/2 cup 

Cardamom / Velchi powder 1/4 tsp

Chopped pista badam 2 tsp

Kismis 1 tsp

Ghee 3 tsp

Khoya / Khava 1 tbsp

Water 1/2 cup

Method

Heat thick bottom pan, add ghee, then add vermicelli (i use roasted very thin vermicelli) fry for 2-3 min. Now to this add water then immediately vermicelli will get swollen. Now add sugar. Mix well. Sugar will get dissolved. Now add khoya, dry fruits, cardamom powder, mix well. If the mixture gets very dry then add 1-2 tsp milk. Allow it to cook on low flame for about 5-6 min.  Then switch off the flame and serve hot.

Shewaya

Time 20 min

Ingredients

Vermicelli / Shewaya 1 cup

Sugar 1/2 cup 

Cardamom / Velchi powder 1/4 tsp

Chopped pista badam 2 tsp

Kismis 1 tsp

Ghee 3 tsp

Khoya / Khava 1 tbsp

Water 1/2 cup

Method

Heat thick bottom pan, add ghee, then add vermicelli (i use roasted very thin vermicelli) fry for 2-3 min. Now to this add water then immediately vermicelli will get swollen. Now add sugar. Mix well. Sugar will get dissolved. Now add khoya, dry fruits, cardamom powder, mix well. If the mixture gets very dry then add 1-2 tsp milk. Allow it to cook on low flame for about 5-6 min.  Then switch off the flame and serve hot.

Vermicelli / Shewaya Kheer

Time 20 min

Ingredients

Full fat milk 4 cups

Vermicelli 1/2 cup

Sugar 1/4 cup or more as per ur taste

Cardamom / Velchi powder 1/4 tsp

Chopped pasta badam 2 tsp

Ghee 2 tsp

Water 1/2 cup

Method

Heat thick bottom pan, add ghee, then add vermicelli (i use roasted very thin vermicelli) fry for 2-3 min. Now to this add water then immediately vermicelli will get swollen. Now add sugar. Mix well. Sugar will get dissolved. Then add full fat milk, dry fruits, simmer it on low flame for about 10 min. Then switch off chill in refrigerator or serve hot.

Tip

Sometimes i condense the milk first by heating milk in thick bottom pan for 10 min, then i add to the vermicelli, it taste delicious.  If you want to follow this method then use more milk like 5-6 cups.

Shewaya / Vermicelli Kheer

Time 20 min

Ingredients

Full fat milk 4 cups

Vermicelli 1/2 cup

Sugar 1/4 cup or more as per ur taste

Cardamom / Velchi powder 1/4 tsp

Chopped pasta badam 2 tsp

Ghee 2 tsp

Water 1/2 cup

Method

Heat thick bottom pan, add ghee, then add vermicelli (i use roasted very thin vermicelli) fry for 2-3 min. Now to this add water then immediately vermicelli will get swollen. Now add sugar. Mix well. Sugar will get dissolved. Then add full fat milk, dry fruits, simmer it on low flame for about 10 min. Then switch off chill in refrigerator or serve hot.

Tip

Sometimes i condense the milk first by heating milk in thick bottom pan for 10 min, then i add to the vermicelli, it taste delicious.  If you want to follow this method then use more milk like 5-6 cups.

Vermicelli / Shevyacha Upma

Time 20 min

Ingredients

Roasted vermicelli 1 cup 

Green chilies 2-3 (Cut into small pieces)

Chopped onion 1 medium size

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Curry leaves 5-6

Coriander for garnishing

Sugar 1/4 tsp optional

Lemon juice 4-5 drops

Hot water 1/2 cup or little more

Salt to taste

Oil 1 tbsp

Method

Take roasted vermicelli, if not roasted then in 1 tsp oil roast vermicelli till turns light golden yellow.

Heat oil in pan, add mustard seeds and cumin seeds. After mustard seeds pops out, add onion, curry leaves, green chilies. Fry till onion becomes light golden brown. Then add vermicelli fry for 4-5 min, then add salt, sugar mix well. Then add hot water and lemon juice. Mix well. Cover with lid and keep it for 4-5 min on low flame. Meanwhile stir well. Switch off the flame. Garnish with coriander and fresh grated coconut.