SHEGALA PAYASAM/VERMICELLI KHEER
A divine and delicious pudding made of homemade seviyan/semiya/vermicelli which are cooked to perfection in milk and sweetened with sugar and added nuts for crunch. Perfect dessert to make at any festive or small occasions.
Servings: 4 people
Equipment
- 2 Saucepans
Ingredients
- 1 cup Vermicelli
- 2 cups Whole milk / Full fat milk
- 1 cup Sugar
- 10 Cashews
- 1 pod Cardamom
- 4 tbsp Ghee/Clarified butter
Instructions
- Heat the saucepan and add tbsp of ghee, once it's hot add split cashews and roast until they turn golden brown. Later transfer them to a plate and keep aside
- In the meanwhile in a separate pan, add the milk, crushed cardamom pod and bring it to a rolling boil and turn the heat down.
- Now add in vermicelli/homemade semiya and roast until they turn golden brown.
- Add in boiled milk and keep stirring, now let the semiya/vermicelli cook on medium flame until the milk is reduced by 60% of its original volume.
- Now add in sugar and cook until the sugar is completely absorbed and milk is reduced by 80% of its original volume.
- Finally add in roasted cashews and serve warm.
Notes
- You can substitute the sugar with any other sweeteners like Jaggery/honey/date syrup etc.,
- You can add in almonds, pistachios, raisins for more crunch and richness.
- If you want to skip out the ghee, you can dry roast the semiya and then add in milk.
- To make it vegan, use gluten free semiya, plant based milk and skip out using ghee and dry roast the semiya instead.