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Maya Kitchenette

Vermicelli Kheer - Semiya Payasam

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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 cup thick Vermicelli
  • 1 tablespoon + 1 tablespoon Ghee clarified butter
  • 1200 ml Milk
  • 1/4 - 1/3 cup sugar depending on your preferred sweetness
  • 2 tbsp Cashew nuts
  • 2 tbsp slivered almonds
  • 2 tbsp raisins
  • 2-3 drops of rosewater or saffron optional
  • 1/8 tsp cardamom powder or 2 whole cardamom optional

Method
 

  1. Heat 1 tbsp ghee in a heavy bottomed pan over medium flame. Add vermicelli and roast it until golden brown, Transfer it to a plate.
  2. In the same pan, heat another 1 tbsp of the ghee and roast cashew nuts, almonds and raisins until light brown. Transfer half of these to a plate for garnishing later.
  3. Boil milk in the same pot over medium flame.
  4. When milk comes to a boil, add roasted vermicelli. Stir and cook until it turns soft or for around 5-7 minutes. Keep stirring continuously
  5. Add sugar.
  6. Add flavorings and mix well.
  7. If you are going to serve if cold, transfer kheer to a large serving bowl. Place it in a refrigerator to chill.
  8. Garnish with reserved roasted almonds, cashew nuts and raisins.