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. Or 

Split Roasted Gram (Dalia) powdered with jaggery.