Vermicelli Kheer

Vermicelli Prasadam

Welcome to my blog. In my blog you will be seeing some authentic Indian recipes which I learnt from my grand mother and my mother and also show some variations in Indian recipes with healthy and natural ingredients which helps in weight and health management.
As a first post I want to publish an authentic naivedyam recipe for Vermicelli Kheer/ ‘Semiya Payasam’ with Jaggery which my ammamma used to make it way back home. I am not an expert in photography and writing so please excuse the quality of image and writing skills until I improve it as the blog progresses.

 

Ingredients:

  • Vermicelli/ Semiya – 1 Cup
  • Jaggery/Bellam – 1 Cup ( adjust according your taste)
  • Water – 1 + 1/4 Cups
  • Milk – 1 Cup
  • Ghee – 1 + 1/4 tsp
  • Chopped Almonds, Chopped cashews, Raisins few to garnish
  • Cardamom powder – 1/4 tsp

Method:

  1.  Take 1/4 cup water and jaggery in another vessel and melt the jaggery and let it cool.
  2. Heat vessel, add 1/4 tsp ghee and toast cashews almonds and raisins. Remove from pan and keep aside.
  3. Add remaining ghee and toast vermicelli till golden brown and keep aside.
  4. Add 1 cup water and 1 cup milk to the same vessel and add vermicelli when the water is boiling( you can add 2 cups of water instead of 1 cup milk and 1 cup water for vegan version).
  5. When the vermicelli is cooked (don’t over cook) add strained jaggery syrup and cardamom powder.Cook on low flame for 4 mins . Turnoff heat and remove onto a serving bowl.
  6. Garnish with nuts and offer naivedyam.
  7. If you want kheer to be thin consistency add warm milk after turning off the heat.

 

Vermicelli Kheer

Variations:

Replace sugar instead of jaggery based on your preference. Process is the same.

Feel free to leave a Comment if you liked the recipe

%d bloggers like this: