Wednesday, March 7, 2012

Shevyachi Kheer with Nuts and Saffron - Happy Colorful Holi !!

Rose plant by my house has just began to sprout, in dispute the sign of spring in march! While I do feel that we are completely cheated by winter this year. Unlike last year, snow showed his face only once or twice. Flaky white soft snow can now be enjoyed only in next winter. Swiftly within no time, beautiful spring will be here at our door step .

Shevya, basically is vermicelli made up of wheat flour. Usually, It is used in making sweets, Upma(tangy snack). Today is holi colorful and boisterous spring festival, So I offered god this 'shevyachi kheer' as offering(prasad). Shevyachi kheer is most loved dessert in Indian cuisine. 

Shevya(wheat vermicelli) is  delicately flavored with cardamom and saffron along with the nuts and milk. This kheer can be served as hot or cold, I prefer serving it cold as its gives more creamy texture.  Exquisitely creamy dessert will give heavenly peace to your soul. 

Holi is a spring festival celebrated by Indians, also known as festival of Colors. Holi is celebrated at the end of the winter season, generally falls in Feb/March months. Purpose behind this festival is to enjoy spring's abundant colors and saying farewell to winter.

People throw scented powder and perfume at each other. Bonfires are lit on the eve of the festival, also known as Holika Dahan (burning of Holika).

Holi closes the wide gaps between social classes and brings people together. Together, the rich and poor, women and men, enjoy each other’s presence on this joyous day. Additionally, Holi lowers the strictness of social norms. No one expects polite behavior; as a result, the atmosphere is filled with excitement and joy. On the fifth day on panchami, Rangapanchami occurs marking the end of festivities involving colours.

Wish you all a very Happy joyous colorful holi. Happy Holi.

Time: 10 minutes
Serve: 3
Cuisine: Maharashtrian


1 tbsp clarified butter(ghee)
1/2 cup shevaya (broken wheat vermicelli)
2-3 cups milk (see note 1)
1/2 tsp green cardamom powder
1/4 cup sugar
2 tbsp charoli
2 tbsp almonds(broken)
5-6 broken pistachios (for garnish)
few strands of saffron(see note 2)


1. Soak saffron strands in a tbsp of milk. Keep aside.

2. Heat ghee(clarified butter) in deep non stick pan, add charoli and almonds. Stir them till fragnant for a minute. Dont burn them. Take out and keep aside.

3. In same pan, add shevaya and stir them until they start to get golden brown.

4. Add the milk, 
soaked saffron along with milk and when it comes to a boil, bring the heat down so that the milk thickens for about 15 minutes.

5. Add the sugar and cook for a few minutes more. Add the cardamom powder towards the end, along with the charoli and almonds.

6. Garnish with pistachios. Serve hot or cold as per choice.

1. If you are making kheer ahead of time, then use 3 cup of milk or more as tendency of shevaya(wheat vermicelli) is to absorb milk making rich creamy kheer. If you are served right away then 2 cups of milk will do good.

2. Don't over add saffron as its will give strong saffron taste. About 2-3 strands of saffron will be best. So result will be delicately sweet saffron flavored kheer.

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