Semolina / Semiya /Seviya kheer is my go to recipe since boys at home love it. This year for DH’s birthday I prepared rice kheer (some even call this pal payasam).
This recipe is from yet another famous food blogger. Everytime I check my instagram page, the posts from food bloggers just leave me craving for the delicious recipes. Sometimes the impulse is too strong that I end up trying it almost immediately. This is one of the reasons why I stopped checking insta after 7PM. No kidding, too much food pics keeps me drooling the whole night!
I followed the exact recipe from Sharmilee, except that I added lesser sugar than she had mentioned. This is because unlike me the boys at home do not like too much sugar.
This recipe takes time since we have to let the milk boil and get thick. But, the good thing is that we don’t have to stand next to it and keep on stirring. I whipped up this kheer while cooking lunch parallelly.
Ghee: 1 tbsp (less/more as per your diet)
Raw rice: 1 tbsp, I used basmati rice.
Milk: 2 cups
Sugar: 1 tbsp
Cardamom powder: 1/4 tsp
- Wash and clean rice and keep it aside.
- Heat ghee in a pan, preferably with thick bottom.
- Roast cashews till they turn golden brown.
- Remove the cashews and add rice.
- Simmer the stove and fry rice in the ghee for a min.
- Add milk and allow it to boil.
- Simmer the stove and cook the rice in milk
- The mixture will start thickening.
- Keep stirring and scraping the milk from the sides of the vessel.
- Add sugar and cardamom powder and stir well.
- Keep simmering the milk until the rice is fully cooked.
- Remove from the stove, garnish with the fried cashews.
- Serve warm.
- This kheer thickens with time. Add milk and give it a stir before serving.
Share & Enjoy! -