Semiya Kheer

    Can you think of any kheer/payasam without ghee ?! This is one among them. All time, infact till now, i was bit sceptical to try any dishes with Semiya/Vermicelli and Rava/Sooji. Yes, for sure it will end up as disaster mission. Actually this is my second try. Click here for traditional version. This version is very simple without any garnishing work. Its very easy and at the same time aroma and taste will be like yum yum ! Do try this and let me know your comments. With this note, i would like to convey this is my 3000th post..... Hurrrrrrraaaaayyyyyyy !

ALL YOU NEED:

Roasted Semiya	1 cup
Thick Milk	2 cups
Mixed Nuts	1/2 cup
Cardamom	1 No.
Sugar	To Taste

METHOD:
    Take heave bottomed pan. Heat 2 cups of milk along with sugar and cardamom. Let it boil well, until it become much thicker. Now add on all the nuts and stir well. Let it boil for 5 mins. Now add roasted semiya, put the flame in simmer. Stir it well. Since we are using thick milk, keep an eye on milk i.e. it should not get burnt. Let it be in flame, until the semiya gets cooked. Once done, adjust with salt if required and transfer to serving bowl and enjoy !

♬ Sangeetha♡Nambi ♬