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.

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