Semolina Vermicelli Kheer
A festive Kerala payasam that demands patience and rewards it generously. Milk is simmered for the better part of an hour, thickened with care, sweetened with jaggery or sugar, and served with a prayer that there are leftovers.
Ingredientsfor 10 servings
- 1 cup Vermicelli — roasted
- 1 cup Semolina
- 2 cup Milk
- 4 cup Water
- 4 nos Cardamom — crushed
- 3/4 cup Sugar
- Salt
Preparation
Step 1
Get a thick bottomed vessel and add roasted vermicelli and semolina.
Step 2
Pour milk, water and Fold everything together gently. Add crushed cardamom and a pinch of salt. Cook until vermicelli and rawa is cooked and done taking about 6 to 7 minutes in a medium flame.
Step 3
When it begins to boil, add sugar. Stir until it dissolves completely. The consistency of the payasam must be medium thick as it becomes thicker when cooled.
Step 4
Take it off the heat. Rest it for about 5 to 10 minutes before you serve. Add roasted nuts(optional), stir and serve.
Step 5
Traditional styled, healthy and delicious Sooji vermicelli kheer /payasam is ready.
Tip
Keep stirring throughout — the cream that forms on the sides should be scraped back in. That is where the richness comes from.
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