Semiya Kheer.....

Happy Diwali … May the festival of lights enlighten your life and bring prosperity…

 

In the age of thriving sweet shops and the numerous varieties on offer, the tradition of making sweets at home is gradually on the decline. The traditional making of family favourites -  gujia, malpua and halwa have become elaborate rituals in the kitchen and are slowly being replaced by their ready made versions.

Today I bring to you a very easy to make sweet dish recipe that can be served up in no time!

SEMIYA KHEER/VERMICELLI PUDDING                                       Serves 6 - 8

Ingredients

Semiya/Vermicelli – ½ cup

Milk – 1 ½ litre

Khoya/Mawa/Reduced dry milk – 150 gm

Ghee – 4 tbsp

Sugar – about 6 tblsp

Raisins – ½ cup

Cashew nuts – ½ cup

Method

1. Reduce the milk to about a litre by boiling on low heat. (You could do this in the microwave by boiling it for 15 – 20 mins on full power.)
2. Heat the ghee in a thick bottomed pan and add the semiya/vermicelli. Fry on low heat till lightly coloured. Add the raisins and fry till they puff up.
3. Pour in the milk and cook on low-medium heat till the vermicelli is cooked and rise to the surface. Add the crumbled Khoya/Mawa and the sugar.
4. Cook for a minute till the sugar and khoya are thoroughly combined.
5. Sprinkle with chopped nuts and serve warm.

Note: If the semiya has not soaked in enough milk while cooking, the kheer will thicken later. You could add some warm milk and mix it up well to get the right consistency.

© Rinki’s Kitchen 2012