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Semiya Kheer Recipe | Vermicelli Pudding Recipe | Semiya Payasam Recipe | ସେମିୟା ଖିରୀ | Odisha Recipe
#Semiya #Kheer #Recipe | #Vermicelli #Kheer #Recipe | #Seviya #Kheer #Recipe | #Vermicelli #Pudding #Recipe | #Semiya #Payasam #Recipe | ସେମିୟା ଖିରୀ with video & photos which might help you to cook Semiya payasam.
Semiya kheer is a delicious Indian dessert made with milk and vermicelli.It is served as Sweet accompaniment in lunch or dinner.
We prepare Semiya kheer on Festival like Ganesh Chaturthi , Janma Ashami etc.
This semiya kheer is the mixture of Ghee,dry fruits,Milk & Sugar. Its a mouthwatering sweet dish.
You can say this kheer as Vermicelli Pudding, Semiya or seviya kheer, Semiya or seviya payasam.
Video for Semiya Kheer Recipe | Vermicelli Pudding Recipe | Semiya Payasam Recipe:
Recipe for Semiya Kheer Recipe | Vermicelli Pudding Recipe | Semiya Payasam Recipe:
Author : Odia Handisaala
Recipe Type : Semiya Kheer
Cuisine : Indian
Serves : 3
Ingredients:
- Semiya/Vermicelli - 1/2 cup(ସେମିୟା)
- Ghee - 2 tbsp(ଘିଅ)
- Cashew - 10 -12(କାଜୁ)
- Almond(sliced) - 5-6(ବାଦମ)
- Raisins - 1-2 tbsp(ଖିଶମିସ୍)
- Sugar - 1/2 cup(ଚିନି)
- Water - 1 cup(ପାଣି)
- Milk - 1 cup(ଖିର)
- Cardamom powder - 1/4 tbsp(ଗୁଜୁରାତି ଗୁଣ୍ଡ)
Method:
- Heat Ghee in a pan.
- Saute Cahew till it turns golden brown color.
- Then add sliced almonds,raisins and stir it for couple of mins.
- Remove from pan & keep a side.
- Now its time to add Vermicelli.
- Saute it till turns light brown color.
- Then add water;mix well and cook for 3 mins on medium flame.
- Now put sugar and stir it.
- Cover & cook it for 5 mins on low flame so that semiya became soft.
- Add milk to the mixture and mix well.
- Now sprinkle the cardamom powder, dry fruits and mix well.
- Cover & cook for 3 mins on low flame.
- Serve hot.
Step by step photos for recipe for Semiya Kheer Recipe | Vermicelli Pudding Recipe | Semiya Payasam Recipe:
- Heat Ghee in a pan.
- Saute Cahew till it turns golden brown color.
- Then add sliced almonds,raisins and stir it for couple of mins.
- Remove from pan & keep a side.
- Now its time to add Vermicelli.
- Saute it till turns light brown color.
- Then add water;mix well and cook for 3 mins on medium flame.
- Now put sugar and stir it.
- Cover & cook it for 5 mins on low flame so that semiya became soft.
- Add milk to the mixture and mix well.
- Now sprinkle the cardamom powder, dry fruits and mix well.
- Cover & cook for 3 mins on low flame.
- Serve hot.
Coconut ladoo(ନଡିଆ ଲଡୁ )
Ingredients:
- Grated coconut -1 (ନଡିଆ କୋରା)
- Sugar as taste - ¾ cup(ଚିନି)
- Ghee - 2 tbsp(ଘିଅ)
- Milk - 1 cup(ଖିର)
- Almond(chopped) - 2 tbsp(ବାଦମ)
- Cardamom powder - 1/2 tsp(ଗୁଜୁରାତି ଗୁଣ୍ଡ)
Method:
- Heat the ghee in a pan and fry almonds till it became brown color and keep a side.
- In the same pan add coconut,sugar,milk and mix well and cook on medium flame till it became dry.
- Lastly add Cardamom powder ,fried nuts and mix well and transfer it to a plate and let it be cool.
- Take that ladoo mixture into your hand and make small ball and let it dry for 2 hrs and serve.
Gajar Halwa(ଗାଜର ହାଲୁଆ)
Ingredients:
- Carrots(grated) - 1 kg(ଗାଜର)
- Ghee - 3-4 tbsp(ଘିଅ)
- Milk - 2-3 ltr(ଖିର)
- Sugar - 1.5 cups or as taste(ଚିନି)
- Cashewnuts(chopped) - 1 tbsp(କାଜୁ ଖଣ୍ଡ)
- Almond(chopped) - 1 tbsp
Method:
- First rinse, peel and then grate the carrots either with a hand held grater or in a food processor.
- In a kadai, add all of the grated carrots. pour milk.
- stir the grated carrots and milk and keep the kadai on the stove top.
- cook this mixture on a low to medium flame. the milk will froth and start reducing slowly and slowly.
- keep on stirring this halwa mixture often. keep scraping the sides of the kadai to remove the evaporated milk solids. add the milk solids to the cooking mixture.
- The mixture should reduce by 75% and then you add 4 tbsp ghee/clarified butter. some milk will be there when you add the ghee.
- Next add 10-12 tbsp sugar or as required.
- Stir and continue to simmer on a low flame till the mixture starts to thicken and reduce more.
- When the halwa has reduced much and you see a little milk – like that of a pudding consistency. then add 20-25 whole cashews and almonds.
- Continue to stir and simmer till the whole mixture becomes dry.The milk should evaporate completely and you will see fine milk solids in the halwa.Remember to scrape the milk solids stuck at the sides of the kadai or pan and add them to the gajar halwa.
- serve hot.
Rasmalai(ରସ ମଲୈଇ)
Ingredients:
For Rasgolla:
Milk - 1 ltr(ଖିର)
Lemon juice - 2 tbsp(ଲେମ୍ବୁ ରସ)
Sugar - 1 1/2 cup(ଚିନି)
Water - 4 cup(ପାଣି)
For Rabdi:
Milk - 1 ltr(ଖିର)
Milk mad - 5 -6 tbsp
Sugar as taste(ଚିନି)
Cardamom powder -3-4(ଗୁଜୁରାତି ଗୁଣ୍ଡ)
Pistachio(chopped)- 2-3 tbsp(ପିସ୍ତା)
Almond(chopped) - 2-3 tbsp (ବାଦାମ)
Method:
For Chenna or Paneer:
- Boil 2-liters milk in a deep pot or deep saucepan over medium flame.
- When it starts to boil, reduce flame to low. Add lemon juice gradually (1-teaspoon at a time) and stir gently.
- Milk will start to curdle and milk-solids would separate from the liquid.
- Turn off flame,Place clean muslin cloth over strainer in another big vessel and pour curdled milk into it to remove liquid portion. Pour 2-3 glasses cold water over strained solids to remove sourness of lemon.
- Remove excess water from the milk extract. Tie it in a muslin cloth tightly and hang it somewhere for 1 hour so that water from Paneer is completely drained out.
- After 1 hr,transfer the paneer to plate.
For Rashgolla:
- Crumble the chhena with hand. It should be crumbly yet little moist. If it has too much moisture, rasmalai may break while cooking. To remove excess moisture, press chenna gently between paper napkins.
- Mash and knead crumbled chhena with hand until it comes together and turns into dough. Stop kneading when your palm starts to turn greasy – it will take around 5-8 minutes depending on the quality and quantity of chhena prepared from milk.
- Make a small ball from each portion.Take 4 cups water and 1½ cups sugar in a deep pan or in a pressure cooker and start to heat over medium flame. Stir water with spatula to dissolve the sugar completely. When it comes to rolling boil, gently slide all pattie from the side.
- Cover pan with a lid (if using pressure cooker, remove whistle and rubber ring from the lid and then cover it) and boil for 5-minutes over medium flame. After about 5-minutes, open the lid and flip each pattie gently with a spatula.
- Again, cover with a lid and cook for 7-minutes. Turn off the flame and remove the lid. Now size of the pattie increases to almost double after cooking in sugar syrup. This is due to chhena absorbing the sugar syrup.
- Transfer it gently to a large bowl and let it cool to room temperature for 1-2 hours. After that drain each pattie and press gently between two spoons to remove excess sugar syrup. Be gentle while doing this process as it may break if you apply too much pressure.
For Rabdi /rashmalai
- pour 1-liter milk in a heavy based pan (thick bottomed pan) and heat it over medium flame. When it comes to rolling boil, reduce flame to low and add saffron strands.
- Stir at regular intervals in between to prevent sticking and cook until its quantity reduces to half; it will take around 15-minutes. You can also cook it over medium flame to speed up the process but make sure that milk doesn’t burn and stick at the bottom of the pan; stir frequently to prevent it from burning. Mix 5 tbsp milkmad and 1/4 teaspoon cardamom powder.
- Increase flame to medium, stir continuously and cook for around 3-4 minutes. Add drained patties and chopped pistachio.
- Cook for 4-5 minutes. This helps pattie absorb the milk and get the flavor from inside as well.
- Turn off the flame and transfer it to serving bowl. Let it cool to room temperature and then place it in refrigerator for at least 2-3 hours. Serve chilled ras malai as a dessert.
Bread Halwa(ପାଉରୁଟି ହାଲୁଆ)
Ingredients:
- Bread (Big slices) – 4 pieces(ପାଉରୁଟି)
- Milk – ½ ltr(ଖିର)
- Sugar – 1/2 cup as taste(ଚିନି)
- Ghee – 1/2 cup(ଘିଅ)
- Cashew nuts - 1 tbsp(କାଜୁ)
- Almonds – 1 tbsp(ବାଦାମ)
- Cardamom powder – 1 pinch(ଅଳେଇଚ ଗୁଣ୍ଡ)
Method:
- Heat the ghee in a pan and fry cashew nuts and almonds till it became light brown color and keep a side.
- In the same pan fry the bread pieces to brown shades with less amount of ghee.
- Grind cashew nuts and almonds by adding 3 tbsp of milk.
- Meanwhile boil the milk, add sugar and keep stirring it till it blends into the milk.
- Add the fried bread pieces and the remaining ghee to this mixture. Let it simmer till the bread pieces turn soft and cook in the milk mixture.
- Add the nuts paste.add pinch of cardamom powder and mix well.
- Garnis with fried nuts and server hot.
Sooji / semolina Kakara (ସୁଜି କାକରା)
Ingredients:
- 500 gms Suji (ସୁଜି)
- 6 Tablespoons sugar(ଚିନି)
- Salt to Taste (ଲୁଣ)
- 1 Shredded Coconut (ନଡିଆ)
- 1 Tsp Cardamom Powder
- Oil to Fry
- 2 Tablespoon Ghee (ଘିଅ)
Method:
- Boil 1 Litre water (as a rule: boil water equal to double the amount of Suji taken)in a deep pan (Kadhai)
- Once water is boiling add 3 Tablespoons of Sugar and Salt and mix well.
- Reduce the flame, and add the Suji slowly..mixing with other hand through-out. Ensure no lumps are made.
- Once the mixture is ready..close the flame and let it cool.
- In another pan, heat the shredded coconut but mixing it with 3 Tablespoons of Sugar and Cardamom powder. Once mixed, close the flame and keep it aside to cool.
- Once the Suji dough is cooled...kneed the dough with Ghee to make it softer.
- Make small round balls from the dough. Flatten them and fill the coconut mixture in them.
- Close it to make a ball again and flatten a bit by pressing from both sides.
- Keep some flattened balls plain..with no filling.
- Heat Oil in a deep pan (Kadhai) and fry the flattened balls till they turn golden brown on both sides.
Chenna Poda(ଛେନା ପୋଡ)
- Paneer/Chenna/Ricotta Cheese- 3 cups (ପନିର/ଛେନା)
- Sooji/Semolina-3 tbsp(ସୁଜି)
- Sugar-7 8tbsp (Sweeten per your liking)(ଚିନି)
- Ghee-4 tsp(ଘିଅ)
- Milk-3 tbsp(ଖିର)
- Raisins-10(ଖିସମିଶ)
- Baking powder - 1/4 tsp(optional)(ସୋଢା)
- Cashew pieces-5 small pieces (କାଜୁ)
- Cardamom powder-1 tsp(ଗୁଜୁରାତି ଗୁଣ୍ଡ)
- In a big bowl,mash paneer thoroughly.Then add sugar and mix it nicely.
- Now add semolina,baking powder,ghee,and milk it well using your hands.
- Heat the ghee in pan and fry dry fruits.
- Put the fried dryfruits in to the mixture.
- Then add milk and cardamom powder mix well.
- To get a caramelized effect on the top,apply a tablespoon of ghee or butter to the bottom of the baking dish,sprinkle with sugar and then hold it slightly above a gas stove for a few minutes to melt the sugar.Spread the melted sugar evenly.
- Pour into a oven safe dish the paneer mixture over the sugar.Bake in a pre heated oven of 350 f for 45 to 50 minutes till the top turns to light brown.Insert a toothpick,it's done when the toothpick comes out clean.
- Cool for 20 minutes,then turn it upside down.It should stay fresh for a week in the fridge.
- Cut into pieces like cutting a cake.
Besan Ladoo
Ingredients:
- 2 cups gram flour (besan)
- 11/2 cup sugar (grinded)
- 1 cup ghee
- 1 tsp each almonds, pistachios, cashew nuts (chopped)
Mathod:
- In a kadhai mix gram flour and ghee over a low heat.
- Keep constantly stirring to avoid lumps.
- When it releases an appetizing smell, it is ready.
- Remove from the heat and allow it to cool.
- Add sugar and nuts to the gram flour and mix thoroughly.
- Now form ping-pong size balls of the mixture.
- Besan Laddoo are ready to be served.
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