Vermicelli Kheer / Semiya Payasam

There are some things that comes with the tradition. When you do them, or when you have them, you feel nostalgic and ground to your roots. Some recipe bring that feeling into us, one of them for me is this Vermicilli Kheer. Known by the name of Semiya Payasam, Vermicilli Payasam or even Javein ki kheer in some parts, this has always been my favourite when it comes to a traditional yet no hassle dessert turn. With every bite I travel into times when Mum used to cook it for us on Festivals or even smaller occasions like me going home from Hostel or when we wanted to have something straight after dinner with no  previous acknowledgements. Yes, these small celebrations did count for us..

Anyways, coming back from the memory lane. I made this one after quite long for a small ‘’All Girls’’ get together last weekend. How fun it is to sometimes leave the husbands on their own and chatter with just girls around :D.. Am sure we all love to do that sometimes … So, anyhow it was being prepared for that fun and was enjoyed thoroughly.. Pretty simple to prepare and yet one of the most cherished ones.

Ingredients:

• 1 cup Vermicelli
• 2 tbsp Ghee
• 5 cups Milk
• 1 cup water
• 1 cup Sugar
• Few strands of Saffron + 1 tbsp Milk
• 1/2 cup of pounded / chopped nuts (Almonds, Walnuts, Pistachios)
• 2 tbsp raisins (optional)

Method:

• Soak the Saffron in 1 tbsp of Milk and keep aside
• Heat Ghee in a pan, and roast Vermicelli in it for next 5-6 min on medium flame. Keep the flame on medium and stir continuously to avoid burning of the vermicelli. Keep aside. 
• Heat water in a heavy bottomed pan and bring to a boiling point. Then add the milk and keep boiling. 
• When the milk reduces to almost half, add Vermicelli into it and cook on a low-medium flame . Keep stirring frequently to avoid sticking at the bottom. 
• Add Sugar and nuts and cook for 8-10 more minutes, turn off the flame. 
• Mix soaked Saffron and Cardamom.. Garnish with Pistachios before serving. 

Notes:

• Can be served both chilled and hot. When chilled, it will get denser, so be prepared for a creamy version.
• For reheating, just add few tsp of milk and micro for a minute. 
• For a quicker version, just add half quantity milk and 1 can Condensed milk. do not add sugar in that case. 

Off to my own event : Lets Celebrate - Indian Sweets