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Semiya Kheer


  • Vermicelli 1 cup
  • Milk 5 cups
  • 2 tablespoons Pure Ghee
  • Cashewnuts 12
  • Sugar 3/4 cup
  • Saffron (kesar) a pinch
  • Green cardamom powder 1/2 teaspoon
  • Nutmeg powder 1/4 teaspoon


  • Heat ghee in a pan, add vermicelli and cashewnuts and fry till a pleasant aroma is released. 
  • Boil milk in a thick-bottomed pan, and add to the roasted vermicelli and cashewnuts. 
  • Mix well and simmer for five minutes.
  •  Add sugar and continue cooking, stirring continuously. 
  • Cook for three to four minutes or till it thickens to the right consistency. 
  • Sprinkle saffron, cardamom and nutmeg powder. 
  • Stir well and serve as desired - hot, warm or chilled.

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