Recipe for Sweet & Dry Vermicelli/Wheat Strings/ Shevyo/Seviya
Recipe for Sweet & Dry Vermicelli/Wheat Strings/Shevyo/Seviya
Wheat Strings/Vermicelli/ Shevyo, Seviya, Semiyan, call it whatever you like but the taste and texture has to be perfect!There are many versions of making this particular dish. You can either make a Kheer out of it or a mushy dessert.But what i'm sharing with you all, is a dry and sweet snack, best enjoyed for evening tea! This is quite popular in most Goan homes during tea time and it's called Shevyo pronounced as 'Shyo-Yo'The Best Shevyo I've eaten till date is the one which my favourite aunt(more like a mother to me, because as a kid, I used to be at her house almost 18 hours of the day) Cecil Aunty used to prepare! The texture of the Shevyo that she used to prepare, was just PERFECT and 'Sodsodith' (A Konkani term used to describe anything that is Grainy, Smooth, Separated or Fluffy, especially Rice and grains alike) just the way I like it! Unfortunately or Fortunately, I was always busy being pampered and hogging away at her place that I forgot to learn how to make this from her.But since this is my Husband's favourite, I got the recipe some years ago from my Mum and gave it a try, but it turned out abit mushy.Then, I tried it a second time using some techniques that I use on Pulao and tadaaaa! I got the PERFECT 'Sodsodith' Shevyo!And Yes! I've shared the techniques with my Mom now! Guts! 😅 (Like seriously! Imagine teaching your teacher!)s always, I'd like to share my recipe and techniques with all of you too! Hope you like it and enjoy it as much as I do making it! Dedicating this post to my darling Cecil Aunty who has fed me, taken care of me, loved me and pampered me like her very own.
Servings 2 people
Ingredients
- 1.5 Cup Shevyo/Fine Wheat Vermicelli strings – approximately 50-60gms (roughly hand broken)
- 1/2 Cup Milk
- 1/2 Cup Room Temperature Water
- 3 small triangles Jaggery or 2 tbspn Sugar (you can alter it as per your taste)
- 1/4 Tspn Salt
- 1.5 Tspn Pure Ghee or Oil
- Some Dry Fruits chopped fine(optional)
- 1/2 Tspn Cardamom powder
Instructions
- In a non stick vessel/pan, dry roast the vermicelli on medium flame till it starts darkening in colour and giving out a roasted kind of an aroma. It takes about 5-7minutes. Keep stirring
- After 5-7 minutes, Add the ghee/oil and give it a nice mix and keep stirring for another 5-7minutes
- After 5-7 minutes, Add the dry fruits(if using), milk, water, salt, cardamom powder and jaggery or sugar, reduce the flame to low and continue stirring
- Keep stirring until all the moisture gets evaporated and the vermicelli starts looking grainy and separated.Note:- This took me exactly 7 minutes
- Once all the moisture has evaporated from the Pan, Turn off the flame.
- Cover the vermicelli with a lid and let it rest for about 5 minsNote:- This technique helps to make the Vermicelli sodsodith(konkani term used for smooth and separated, epecially for Rice and Vermicelli)
- After 5 minutes take off the lid and with the help of a fork(use the back of the fork)gently spread the Vermicelli. Serve in bowls and garnish with dry fruits. Note:- The fork helps to keep the vermicelli strings unbroken and separated.Vermicelli is best enjoyed Hot as it contains Ghee and may turn greasy when cold.
Notes
- Some people like it mushy and sticky, you can add more milk and water and avoid waiting until all the moisture has evaporated and don't cover with a lid when it's ready
- As kids, my brother and I used to love to eat shevyo with a generous serving of Thick Cold Malai(Cream of Full Fat Milk) on the top. It tastes Magical!😋