Semiya kheer or Shavige payasa (in Kannada), or Vermicelli Kheer, is a popular Indian dessert commonly prepared during festivals and celebrations. It’s a rich, delicious dessert made using vermicelli, milk, ghee, sugar, saffron strands, and dry fruits.

Preparing this delicious traditional dessert is simple, and it takes barely 20-25 minutes. Continue reading to know how to make semiya kheer.

Prep time: 5 minutes
Cook time: 25 minutes
Yield: 3- 4 servings

ingredients:

150g semiya/ vermicelli
750ml whole milk
100g sugar(or sugar to taste)
3 tablespoons ghee
Saffron strands, a pinch
2 green cardamom, finely crushed
2 tablespoons almond, cut into small pieces
2 tablespoons cashews

procedure:

1. Heat ghee in a cooking pan on low-medium heat.
2. Add cashews and almonds into the pan, and fry them until golden brown. Take the dry fruits out of the pan and keep them aside.
3. Add semiya into the same pan and roast until it turns golden brown. (If you are using roasted semiya, then fry for just a minute.)
4. Pour whole milk and combine. Allow the milk to come to a boil on low-medium heat while occasionally stirring(to prevent milk from getting burnt).
5. Continue cooking and stirring the kheer until semiya softens and the milk starts to thicken. At this point, add sugar and combine. Continue to cook for another 3-4 minutes on low heat.
6. Add crushed cardamom and saffron strands and combine. Cook on low heat for another 2 minutes.
7. Turn off the heat and allow the kheer to cool down.
8. Garnish with fried dry fruits. Serve it warm or chilled. Enjoy!

View this post on Instagram

A post shared by Gayana✨| Indian Food Lover👩‍🍳 (@swaadista)

note:

• Add sugar according to your taste.
• Feel free to add other dry fruits such as raisins and pistachios.

---