Wednesday, November 5, 2014

Semiya Payasam-Vermicelli Kheer-Vermicelli Pudding

This dessert recipe is so familiar and a very common, popular sweet accompaniment of India with lunch or dinner. Almost all Indians acknowledge it and all would have tasted it at some point of time. 

I love the aroma that you get while roasting the semiya in ghee. It takes me to nostalgic memories. My mom sometimes add fried coconut pieces too along with cashews and raisins. 

1. Broken Roasted Vermicelli - 2 cups
2. Ghee – 2 tbsp
3. Skimmed Milk - 4 cups (1 cup = 250 ml)

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