Tuesday, April 29, 2008
Vermicilli Kheer / Semiya Payasam
Vermicilli Kheer is a regular sweet that is made almost in every home in South India.A simple and rich sweet that is fun to prepare.
Milk - 1 liter
Sugar - as per individual preference
vermicilli - 1 1/2 cups
cashew - broken 3 tbspns
raisins - 3 tbspns
cardamom powder - 1 tbspn
ghee - 5 tbspns
Saffron a few (optional)
In a non-stick heavy bottom vessel pour the milk, sugar and cardamom powder and keep stirring regularly so that the milk doesn't stick to the vessel. In a kadai pour in the ghee and when it is hot put in the cashew nuts & the vermicilli and as it is getting fried add the raisins. Once the vermicilli is fried well (golden color) add it to the milk. Keep stirring it regularly and when the vermicilli is completely cooked the payasam is ready.
It is best to serve it warm. For additional flavor can add in 2 or 3 tbspns of condensed milk too..
This is a very easy kheer to make and one that is not very heavy in taste either.
I am sending this to Sangeeth's Calcium Rich Event