Saturday, August 15, 2009

Semia Payasam / Vermecilli Kheer

  1. Semia /Vermecilli - 1 cup
  2. Milk - 2 cups
  3. Sugar - 1/2 cup
  4. cashews - 15
  5. Raisins - 20
  6. Ghee/clarified butter - 2 tbsp
  7. cardamom - 1 crushed

Heat the clarified butter and fry the cashews and raisins until golden brown.
Add the vermecilli and fry until light brown.
Add in the milk ,cardamom and sugar and bring to a boil.
Cook for few minutes until the semia is cooked but not mushy.

TIP:If you leave the semia in hot milk after it has cooked to desired consistency it will continue to cook in the heat ,to prevent this you can add in some cold milk to stop the cooking process. Otherwise turn the flame off when the semia is 3/4'th cooked ,it will continue cooking with the heat after the flame is turned off.

You can add a few tsp of condensed milk to make it tastier and richer.

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