Semiya kheer

Name: Semiya kheer
Total time: 900 s
Yield: 3-4 servings
Cuisine: Indian
Ingredients: 1 cup Vermicelli roasted (Semiya); 200 gms Sweet Condensed Milk; 5 cups Milk; 2 cups Water; 3/4-1 cup Sugar / jaggery; 2 tbsp Ghee; 4-5 pods Cardamom crushed; as needed Few Cashew halves; as needed Few Raisins

Inish Issac @InishKitchen

"Semiya Kheer" is one of the popular and easy to make recipes. It’s either sweetened with sugar or with jaggery. This Recipe can be prepared when you have sudden guest or can be prepared ahead of time. It served during festivities and on a daily dessert basis.

Inish Issac @InishKitchen

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Ingredients

15 minutes

3-4 servings

1 cupVermicelli roasted (Semiya)
200 gmsSweet Condensed Milk
5 cupsMilk
2 cupsWater
3/4-1 cupSugar / jaggery
2 tbspGhee
4-5 pods Cardamom crushed
as neededFew Cashew halves
as neededFew Raisins

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Steps

15 minutes

1

Heat 1 tbsp Ghee in a pan. Fry the cashews when it starts to turn until light golden brown, add in the raisins and fry until they bulge.
2

Drain the nuts and raisins and keep aside. Even though the vermicelli is roasted, I would still like to roast them again in the ghee.
3

In a deep bottom vessel boil the milk, constantly stirring so that it does not stick at the bottom. Reduce the milk to ¾ quantity.
4

Add the roasted vermicelli and residues of the nuts and ghee from the pan into the milk and cook for another 5 minutes, stirring continuously.
5

Reduce the heat and add sugar / jaggery and condensed milk. Keep stirring to avoid sticking at the bottom. Add a tbsp of ghee and powdered cardamom.
6

Let it simmer for 5 minutes, until the milk starts to thicken. Adjust the sweetness as required.
7

Remove from the flame and garnish with some more cardamom powder, fried raisins and cashews.
8

You can serve it either warm or cold. If serving it cold, please note that the Payasam will become thicker. Hence you need to dilute it by adding milk or water.