Bastid shevgi (vermicelli)


Bastid shavangi is a dessert and it is typically done on festival days. This is a variation of shavgi payasa.

Ingredients:
100 grams long strand(shiwdu)shevai or vermicelli, jaggery/jagri or sugar, water

Process:

  • Keep about 1/2 litre water for boiling in a vessel.
  • When water starts boiling, add shevai(shavgi) in it and boil for 2 minutes.
  • After 5 minutes, transfer the cooked shevai into a vessel containing cold water.
  • Drain the water and serve this in a plate.
  • Eat with jagri or sugar and milk.

Typically Served With:
Eat with jaggery, brown sugar or simple sugar and milk.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: