Vermicelli / Semiya kheer

Dudh paank or dudh pak- pudding  a very quick recipe, is prepared in many Konkani homes during Festive season. Its either prepared using vermicelli/ Semiya or long grained aromatic basmati rice is cooked in milk and then cardamom or saffron are added for extra aroma. This comes out to be a lip smacking tasty dish when finaly garnished with ghee roasted cashew & golden raisens.
I totally enjoyed it today as my taste buds were bad/bitter due to fever. :P

Ingredients:
Semiya/ Vermicelli  2 cups, Full Cream Milk 1 litre, 1/2 litre coconut milk. Sugar 1 cup, Cardamom  8 powdered, Salt  1/4 tsp, Cashew nuts a fist full, Golden raisins  2 tbsp, Ghee 2 tsp

Method:

• Heat 1 tsp ghee in a non-stick pan and roast the semiya on a low flame till it turns light golden brown in color.
• Boil milk in a large thick-bottomed pan and add roasted semiya.  Cook on a medium flame.  Stir every 2 minutes. 
• Add sugar, salt and stir well.  Add coconut milk and boil it for 5 more minutes.
• When the semiya is just cooked, add powdered cardamom and mix well.  Switch off the flame.  Semiya should not be over cooked.
• Heat 1 1/2 tsp ghee in a small pan and add cashew nuts.  When it turns light brown, add raisins and switch off the flame.  Pour it over the payasam and mix well.  Serve yummy ‘Semiya Payasam hot or chilled.  

Sevai dhood paak (konkani)

Padmashree Raikar

@ gHara javaN