seviyan kheer recipe | semiya payasam | semiya kheer or vermicelli kheer
Hebbar's Kitchen recipe - south indian
- Prep time
- 5 min
- Cook time
- 25 min
- Yield
- 5 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 tbsp ghee / clarified butter
- 5 cashew / kaju (broken)
- 1 tbsp raisins / kishmish
- ¾ cup vermicelli / semiyan
- 4 cup milk
- ¼ cup sugar
- ¼ tsp cardamom powder / elachi powder
Instructions
- 1
firstly, in a tawa heat 1 tbsp ghee and roast 5 broken cashew and 1 tbsp raisins.
- 2
roast till they turn golden brown, keep aside.
- 3
in the same ghee roast ¾ cup vermicelli on low to medium flame for 5 minutes.
- 4
roast till the semiyan turns golden brown. keep aside.
- 5
in a large kadai heat 4 cup milk and get to boil stirring occasionally.
- 6
now add roasted vermicelli and give a good mix.
- 7
boil for 10 minutes or til semiyan softens.
- 8
now add ¼ cup sugar and mix well. add more sugar depending on the sweetness you are looking for.
- 9
boil for 5 minutes or till kheer thickens.
- 10
additionally, add roasted cashew - raisins and ¼ tsp cardamom powder. mix well.
- 11
finally, serve semiyan kheer chilled or hot garnished with few nuts.