Bastid shevgi (vermicelli)

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

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


  • 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.


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