Friday, 7 December 2012

Vermicelli Kheer / Semiya Payasam

This is a popular and easy to prepare sweet pudding that is suitable for all special occasions.

Ingredients (Serves 5 - 6)

Vermicelli (Semiya) - 1 cup
Water - 2 cups
Sugar - 1 to 1¼ cups
Milk – 4 to 5 cups
Cashew nuts - 15 to 20
Raisins – 5 to 10 pieces
Cardamom powder - 1 to 2 tsp
Ghee - 1 to 2 tbsp


Heat ghee in a heavy bottomed pan; add the raisins and fry till it plump up. Keep aside.

In the same pan add cashews and fry till the colour changes into golden brown colour. 

Now add ghee and fry the vermicelli till it turns slightly golden brown in colour.  Keep aside.

Then add water and allow to boil until the vermicelli becomes soft.

After that, add milk and allow to boil for few more minutes till the milk thickens. Then, add sugar and give a thorough mix; allow to cook for another 5 – 10 minutes in medium flame.

Before taking out from the pan add cardamom powder, roasted raisins and cashews.

Serve warm or chilled.

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