Seviyan Kheer / Semia Paayasam

Today made semiya kheer after a long time on my hubby's demand. As both of us prefer to have it with just cardamom flavour, I avoid garnishing with cashews or raisins. 

TIPS : cooking with patience & dedication will enhance the flavour & taste of the food. Kheer is one such thing where milk is boiled and reduced in the traditional way though it requires little labour.

Semiya Paayasam / Seviyan Kheer

Ingridients :-

1. Milk - 1.5 litres
2. Semiya - 1 cup
3. Ghee - 1 tbsp
4. Cardamom - 3 nos.
5. Sugar - 6 laddles

this is the laddle (standard one for serving gravies like sambar)  I used to measure the sugar.

Procedure :-

• powder the cardamom & keep it aside
• Heat a wok, add ghee and roast the semiya till they turn golden colour.
• Add 3/4th cup of water, a pinch of salt, cover and cook till they are done. (I use drying method  & keep them covered for another 10 minutes after I put off the flame).
• Boil milk and reduce it to 3/4th by cooking on slow flame stirring continuously.
• When milk is done, add the boiled semiya and cook for another 5 minutes
• Add the sugar and stir in till it dissolves.
• remove from flame, add the cardamom powder and mix well
• Delicious semiya paaysam is ready

Optional Tips :

1. You can fry cashews and raisin in ghee separately till they turn golden in colur and add it last to the kheer / paayasam
2. To save your time and labour  you can pressure cook the milk for 20 minutes after pressure is built inside,  in low flame by putting a heavy spoon or katori (bowl) inside the milk,and continue with the process of adding semiya, sugar and cardamom powder as above.
3. Use a wooden spatula to stir the milk which will prevent the sound & scratches to the vessel during that process.