Calvin it is

Was having a bad day when I saw this posted on Bhavana’s timeline. Couldn’t stop laughing. Sharing it here.




K for Kheer


sevaiyan_kheer garnished with Cashews and raisins

Indian food is incomplete without desserts. We( at least most of us) just keep finding an excuse to eat sweets. One of the quick, easiest and tasty desserts is sevaiyan ka kheer. Also known as shavige payasa (ಶಾವಗೆ ಪಾಯಸ) in Kannada or Payasam in South India. Posting a recipe here.


1 cup of broken vermicelli/ Sevaiyan
4 cups of milk
1/2 cup sugar
Ghee for frying
Raisins, Dry roasted cashews, finely powdered cardamom/Elaichi – for garnishing


  • Heat the ghee in a heavy bottomed non-stick pan over medium heat. Add sevaiyan and fry till golden brown.
  • Pour milk and add sugar while stirring continuously and bring it to boil.
  • Cook for about 15-20 minutes or until the milk is slightly thickened.
  • Take it down from the gas, add the cashews, raisins and the cardamom powder
Serve it hot in a nice glass bowl 🙂

This dish can be made with a variety of ingredients in a variety of ways. I have posted the sevaiyan one coz that is what we frequently prepare at home.

The other types being Rice kheer( also very common) or with Apple, Badam, Carrots, fruits, coconut,khus khus(poppy seeds)… and the list goes on. This can be prepared on the gas as well as in the microwave. Also, the sugar can be substituted(esp for diabetics) by honey, sweeteners, jaggery,… You could also use condensed milk instead of milk. The garnishing can be done with almond and pistachios as well. In parts of Eastern India, saffron is also used. Even the serving  method can differ. It can be had hot or cold. You can have it your seviyan floating in milk or let it soak all the milk and have it dry topped with dry grated coconut or variety of other Indian spices. You can also add rose essence if serving chilled for a nice taste. In short, use your creativity 🙂

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