Semiyan Kheer
Semiyan Kheer is a sweet Indian dessert made by simmering vermicelli in whole milk with sugar, nuts, and cardamom.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Vermicelli (thin variety, broken into small pieces) | 150 | Grams |
| Whole Milk (full-fat) | 1 | Liters |
| Sugar (white granulated) | 100 | Grams |
| Ghee (clarified butter) | 2 | Tbsp |
| Cardamom (green, crushed) | 5 | Count |
| Almonds (blanched and sliced) | 50 | Grams |
| Cashews (halved) | 50 | Grams |
| Raisins (golden) | 30 | Grams |
| Saffron (soaked in 2 tbsp warm milk) | 1 | Pinch |
Instructions
- Heat ghee in a pan over medium heat and roast the vermicelli until golden brown. Set aside.
- In a large pot, bring the whole milk to a boil, then reduce the heat to low and simmer.
- Add the roasted vermicelli to the simmering milk and cook until it softens, stirring occasionally.
- Stir in the sugar and continue to cook until it dissolves completely.
- Add the crushed cardamom, almonds, cashews, and raisins to the mixture.
- Stir in the saffron milk and cook for another 5 minutes, allowing the flavors to meld.
- Remove from heat and let it cool slightly before serving.
Prep
- Soak saffron in 2 tbsp warm milk for at least 30 minutes.
Kitchen equipment
Saffron Strands