Semiya Kheer

Name: Semiya Kheer
Total time: 1200 s
Yield: 6-8 persons
Cuisine: Indian
Ingredients: 1 cup Roasted fine semiya; 4 cups Full fat milk; 1 tin Condensed milk; as needed saffron strands; 2 tbsp ghee; 2 tbsp Almonds, chopped; 2 tbsp Cashew, chopped; 1 tbsp Raisin; 1 tbsp Chironji

Monica Rangaswamy @monicacookbook

Bengaluru, Karnataka, India

#rakhi

Semiya Kheer is Indian dessert made from vermicelli, milk, ghee, sweetener, saffron/ cardamom and nuts. In this recipe I have used condensed milk which makes the kheer thick, rich and creamy. It is also quickest payasam recipe since the addition of condensed milk reduces the time of thickening the milk. Saffron is used for flavor and color, while nuts added for taste and crunch.

#rakhi

Monica Rangaswamy @monicacookbook

Bengaluru, Karnataka, India

Saved

Ingredients

20 minutes

6-8 persons

1 cupRoasted fine semiya
4 cupsFull fat milk
1 tinCondensed milk
as neededsaffron strands
2 tbspghee
2 tbspAlmonds, chopped
2 tbspCashew, chopped
1 tbspRaisin
1 tbspChironji

Saved

Steps

20 minutes

1

In a pan heat ghee. Add in chopped cashew and almonds. Roast until golden. Add raisins,chironji and fry until they puff up. Remove the nuts into a bowl and keep aside.
2

In the same pan, add roasted semiyan and fry for a minute or two. Add milk, saffron strands and let it boil on medium to low flame stirring occasionally to avoid burning. Cook until semiyan is fully cooked and milk is thickened.
3

Add condensed milk, mix well and cook for another 2 minutes. Add fried nuts reserving few for garnish. Mix and switch off the flame.
4

Delicious Semiyan Kheer can be served hot or cold.