INGREDIENTS: Serves 3 to 4
- Vermicilli/Semiya - 200grams
- Palm Sugar(Panam kalkandu) powder - 200grams . If you are using white or brown sugar take 400grams.
- Cashews - 10 to 12 pieces for seasoning
- Ghee - 2 teaspoons for seasoning
- Dry grapes(Optional) - 2 teaspoons for seasoning
- Milk - 500ml (half litre)
- Cardomom powder - 1/2 teaspoon
- Saffron strands - 2 or 3
METHOD:
- 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.
- In the same pan add 1 teaspoon of ghee and roast the semiya well.
- Add 400 ml of water and allow the semiya to get cooked.
- After the semiya gets cooked add the milk and allow the mixture to get thickened.
- After the mixture becomes little thick add the sugar and mix well.
- 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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