Vermicelli Kheer

For me, Vermicelli or Semiya Kheer is the easiest Indian dessert. A delicious, yummy one to end a meal. Also known as Shavige Payasam.

Ingredients:

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 color 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.