Vermicelli Kheer

semiya or vermicelli kheer
Vermicelli or Semiya Kheer is the easiest Indian dessert and a yummy one to end a meal.  Also known as Shavige Payasam.

Vermicelli/Shavige/Semiya/Shevai - 1 cup
Milk - about 4 cups
Green Cardamom/Elaichi - 2 pods (seeds only)
Almonds/Badam - 4
Cashews - 4
Pistachios - 4
Walnuts/Akrot - 1
Sugar or Brown Sugar or Jaggery - 3 tbsp
Ghee/Clarified Butter - 2 tsp

How to make Vermicelli Kheer:
  • Roast the nuts in a pan or a microwave for few minutes so that the skin comes off easily.  Chop the nuts of your choice into small pieces.  You can add dry grapes/raisins as well.
  • Heat ghee is a thick bottom vessel.  Add vermicelli and roast at low flame till vermicelli changes colour and turns crisp.  Add more ghee if you like.
  • After vermicelli turns golden brown, add milk to vermicelli.  When milk starts boiling add chopped nuts and keep stirring to avoid burning.
  • Continue cooking and stirring till vermicelli absorbs milk and softens.  Now add cardamom powder and jaggery.  Keep stirring till you get the desired consistency.  I generally cook till milk thickens and turns creamy.
  • Garnish with nuts and delicious Semiya Kheer is ready to enjoy.