Payasa / Seviyan
More than often you don’t live in a house but the house lives inside you..
If you ever try to go blindfolded in your own house, it would be darn too easy for you to pinpoint the curves of the walls, reach out for the salt cellar on the table, seat yourself on the couch comfortably, turn on the radio on the shelf, step into the bathroom without banging into the side or slide into the patio to breathe in the crisp fall air. Oh, you just know your house too well. Being blindfolded doesn’t stop you. You know every nook and corner of the house, you decorated every piece, you adored every new furniture you bought, wall decal you put, and literally everything. The house lives in your head. It’s like a crystal clear picture and you love it every living moment. And then you decided to move. Suddenly.
Now you are overwhelmed. You want to wrap all your memories, occasions, list of firsts, achievements, promotions, around you and your house, in your heart, mind and create a new memory Lived here 2011-2012 and box it up with other belongings. You are sad. You find it difficult to say goodbye to the wall you spent hours on to decide if it’s good enough to house family portraits. Sad but you try to cheer up. Hopeful. You remind yourself to move on. You are grateful for the time spent here and thank Almighty for everything and seek to bless the new place (not yet home) and wish for another prosperous innings.
So, we have moved. Trying to build afresh. Re-arranging pieces, cutlery, books, and wardrobe. Trying to accept this now as my own. Trying to make this house as my home.
Celebrating the occasion of Navratri in our new house, I prepared our first mitha Payasa aka Seviyan. This recipe is borrowed from our Bhabhi, Suma. I loved the Payasa she prepared when we were visiting her in NJ. It is a quick sweet recipe that makes everyone crave for more. Hope you enjoy this. And have an awesome festive season.
Use whole or chipped rasins, cashew and almonds
- Preparation Time: 0 min
- Cooking Time: 10 – 15 min
- Recipe Level: Easy
- Serves 4
- Source: Suma
- Cuisine: Indian
- 1 cup of Vermicelli or Rava Shavige or Seviyan
- 2 medium glass of milk
- 3 tbsp of clarified butter or ghee
- 5 tbsp (heaped) of sugar
- 2 tbsp of resins
- 2 tbps of cashew
- 2 tbsp of almonds (optional)
- In a Kadhai or thick bottomed pan, boil two glass of milk for 15 minutes on a medium flame.
- Now add sugar to boiling milk (Add more if required). Keep stirring for 5 more minutes.
- In the meantime, in a separate pan, roast vermicelli in ghee for about 4 – 5 minutes and keep aside. Ensure not to roast too much.
- Now add roasted vermicelli in boiling milk and stir for sometime.
- Fry dry fruits – resins, cashew, almonds in the pan for a couple of minutes.
- Add the fried dry fruits to boiling payasa. Cook for another couple of minutes. Keep stirring.
- As the milk thicken and vermicelli turns shiny, stir again and turn off the gas.
- I like the thickened variety so I let it boil a few more minutes. Payasa is ready. Optionally, you can refrigerate and serve it cold too.
Serve Payasa hot or cold
- Keep stirring if you like vermicelli to be flowing in your payasa. Else milk will thicken.
- If you like it thick, let it cook for 5 more minutes.
- Almonds is optional in a traditional payasa. I added them here because I love them.
- Roasted Vermicelli tastes a bit better than un-roasted version.
- Break or crush dry fruits into smaller pieces if you like.
- Initially, while boiling Vermicelli in milk, yellow patches will appear. These are ghee spots and will disappear when payasa is ready.