Friday, June 6, 2014

Semiya Payasam (Vermicilli Kheer) with Palm Sugar



INGREDIENTS: Serves 3 to 4

  1. Vermicilli/Semiya - 200grams
  2. Palm Sugar(Panam kalkandu) powder - 200grams . If you are using white or brown sugar take 400grams.
  3. Cashews - 10 to 12 pieces for seasoning
  4. Ghee - 2 teaspoons for seasoning
  5. Dry grapes(Optional) - 2 teaspoons for seasoning
  6. Milk - 500ml (half litre)
  7. Cardomom powder - 1/2 teaspoon
  8. Saffron strands - 2 or 3
METHOD:
  1. Take a deep bottomed vessel . Add 1 teaspoon for ghee and fry the cashews. Once the cashews get roasted , add the dry grapes and roast for just 10 seconds and keep aside.
  2. In the same pan add 1 teaspoon of ghee and roast the semiya well. 
  3. Add 400 ml of water and allow the semiya to get cooked.
  4. After the semiya gets cooked add the milk and allow the mixture to get thickened.
  5. After the mixture becomes little thick add the sugar and mix well.
  6. You can remove the kheer from stove according to the consistency needed by you.After switching off add the cardomom powder,roasted cashews,saffron strands and dry grapes and serve.

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