Semiya Kheer Gur Diye~Vermicelli/semolina Pudding with Palm Jaggery

  Vermicelli Pudding or Semiya Kheer is a popular dessert in India made throughout the year during special & festive occasions. This is also the easiest one , anyone can make this dessert, even a kitchen Novice can prepare it and best part is it takes very less time compare to other Indian desserts.
Here, vermicelli and some dry fruits are first roasted and then cooked in milk with sugar added on low heat for a long time until it thickens to a creamy consistency. But this time I made it with date palm jaggery. It tastes heavenly.

  You can make it even more simpler for you by buying roasted vermicelli that's easily available in all Indian Stores. In that case you don't need to roast it separately.

You Need :
Vermicelli : 2/3 cup(break into 1 inch pieces)
Milk : 1 litre
Date palm jaggery : 1/2-2/3 cup(as needed)
Ghee(clarified Butter)/Butter : 1 tblsp.
Cashews : 10-12
Raisins : a handful
Cardamom powder : 1 tsp.(take the seeds of small cardamom and grind into powder)

How To :

• Take a deep bowl and add milk. Let it cook in medium heat until it becomes half of the original amount. Stir time to time.
• In a seperate pan, heat ghee, add broken vermicelli pieces and roast until they slightly change their color. Take out and in the same pan, add cashews and raisins together and roast a little. keep aside.
• When milk has thickened to half, add roasted vermicelli and cashews, not the raisins. If your raisins are little sour, can curdle your milk, So better be on safe side. After 4-5 minutes, lower the heat totally and slowly add palm jaggery now, mix and add until the sweetness level is right for you. IMP : The heat has to be in low, otherwise jaggery can curdle the milk.
• You can add the raisins now. When milk has thickened to a creamy consistency, remove from heat and add grounded cardamom powder, mix and set it to cool.

 

Serve in room temperature or chilled in summer. You can also garnish with chopped pistachios or mixed nuts or saffron etc.