Shavige payasa ( vermicelli kheer)

Ingredients 

Roasted shavige ( vermicelli )—1/2 cup

Sugar —1/3 cup or nearly 8 tablespoon.

Milk ( thick whole milk )—4 cups

Kesari ( saffron strands )—a big pinch soaked in 1 tablespoon of milk

Cardamom pods(ellaki//elaichi)—3 to 4

Cloves( lavanga) —2 

Ghee— 2 teaspoon 

Drakshi ( raisins)—1 to 2 tablespoon 

Godambi( cashew nuts)—1 to 2 tablespoon  

Method 

Take a kadai or pan add ghee and fry raisins and cashews,till cashews turns to light brown and raisins puffs up. Take out  of flame and keep it aside.

Powder cardamom and cloves.

Now take milk in the same pan and boil on medium low  flame.

Once its hot and starts boiling add  fried shavige stirring all along. 

Let it boil for 10 minutes or till done. keep stirring to prevent the payasa to stick to the bottom of pan.

After 10 to 12 minutes add sugar and kesari soaked in milk.

Let it boil on low flame for 4 to 5 minutes.

Once the consistency is reached turn off the flame.

Add cardamom powder, clove powder and fried raisins and cashews

Mix well.

Serve the payasa hot or cold/chilled. If  payasa becomes thick after cooling you can add some more boiled milk.