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February 10, 2012

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.

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