Semiya Payasam / Vermicelli Kheer | Easy Indian Sweet Recipes

I made this Kheer the other day when we were expecting guests for dinner. This is one easy to make Indian sweet which comes out perfect every time. It was that day I was cooking up a long list of dishes for the guests and I made this one in the morning and refrigerated until dinner. This kheer tastes awesome both hot and cold.

Ingredients:
Standard cup measurements
Makes 4 - 1/2 cup servings
Semiya / Vermicelli - 1/2 cup
Low Fat Milk (Double-toned milk) - 2 cups
Whole Milk - 1/3 cup (optional, can use Low fat milk instead)
Cardamom powder - 1/4 tsp
Sugar - 1/4 - 1/3 cup (as per the taste)
Cashew nuts - 5 broken
Raisins - 5
Ghee - 1 tbsp

Method:
Heat 1 tsp of ghee and roast the semiya until it turns a pale orange. Remove to a plate and allow it to cool. The roasted semiya will become little darker on cooling. In the remaining ghee, roast the cashews and raisins. Remove and set aside. Heat 2 cups of milk in a saucepan and bring it to boil. Reduce the heat to medium and add the roasted vermicelli and allow it to cook. When it is cooked (check by doing a bite test) add the sugar starting from 1/4 cup. Check for sweetness and add more sugar if needed. Add the cardamom powder and remove from heat. Garnish with cashews and raisins. Serve hot or chilled.

Linking this up to Preeti's Foodabulous Fest, Anu's South Indian Cooking and Spotlight - Raksha Bandhan.