Shevyachi Kheer | Vermicelli Kheer | Semiya Payasam
Vermicelli Kheer is a pudding made with vermicelli in milk which is sweetened by sugar and flavoured with cardamom. Dry fruits are also added to the Indian sweet dish.
Servings 4 People
Ingredients
- 1 cup vermicelli
- 2 and 1/2 litre milk
- 1 cup water
- 2 tablespoon desi or home-made ghee to roast vermicelli
- 1/2 tablespoon ghee for frying the raisins
- 10 cashew nuts cut lengthwise
- 10 raisins
- 5-8 almonds cut lengthwise or use slivers
- 6 tablespoon sugar
- 1 teaspoon cardamom powder
- Few strands saffron
Instructions
- Soak chopped nuts in warm water for 30 minutes. If you forget to soak, then just roast these in the kadai or deep bottomed pan for 5 minutes after cutting them lengthwise.
- Heat a saucepan or kadai and add ghee. Roast vermicelli till it turns light brown or slightly golden.
- Keep it aside in a plate and let it cool down.
- In the same kadai, add 1/2 tablespoon ghee and when it gets heated add raisins. The raisins will quickly get puffed up.
- Add roasted vermicelli and mix with the raisins.
- Add 1/2 to 3/4 cup water and boil vermicelli. After it gets boiled, add milk.
- Add sugar and the roasted dry fruits. Let it simmer for 20 minutes.
- Keep stirring occasionally to ensure that the kheer does not stick to the pan. Let kheer get thickened. Simmer till the milk gets reduced to 3/4 of the original quantity.
- Crush the cardamom pods and add this to the kheer. Garnish with few strands of keshar/saffron.
Notes
- Adjust the sugar according to your taste.
- If you forget to soak, then just roast these in the kadai or deep bottomed pan for 5 minutes after cutting them lengthwise.
- When raisins are added to ghee, it will puff immediately. You must be quick here; else raisins will get burnt.