Vermicelli Pudding Recipe (Semiyan Kheer)
Semiyan kheer or vermicelli kheer/pudding is an extremely easy and a wonderfully delicious recipe that can be enjoyed with any meal or as a dessert. The best part is that it tastes equally awesome hot or chilled. In Maharashtra, it is typically served with puris. Kheer-Puri is a considered a feast by itself.
Ingredients
- Thin vermicelli (Semiyan) - 1 cup crushed into about 1 cm big pieces
- Clarified butter (Ghee) - 1 & 1/2 tbsp
- Milk - 1 litre
- Sugar - 1 cup
- Cardamom powder - As per liking
- Almonds or Chironjis - As per liking
- Raisins - As per liking
- Saffron - 1/4 tsp crushed
Instructions
- Take 1 cup vermicelli broken into small about 1 cm big pieces.
- Soak 7-8 almonds in some hot water for 20 minutes. Then peel and slice them into thin slices.
- Heat 1 & 1/2 tbsp ghee in a pan and add the vermiicelli to it. Stir fry till they turn brownish pink.
- Add 1 litre milk. Stirring intermittently, bring it to boil on a low-medium flame.
- Add 1 cup sugar, some cardamom powder, and 1/4 tsp saffron, and let it boil for 2-3 minutes stirring continuously on a low flame. Turn off the gas. Garnish with some raisins and the almond slices (you may add some chironjis instead of the almonds).
- Serve hot or keep it in a refrigerator after it cools down to room temperature. Then serve chilled.
