Semiya khiri


  1. Vermicelli – 1 cup
  2. Milk – 2 cups
  3. Sugar – 1/2 cup
  4. Ghee – 1 tbsp
  5. Cashew – 1 tbsp
  6. Kismis – 1 tbsp
  7. Cardamom – 3 green
  8. Salt – 1 pinch


Heat ghee in a pan. Fry the cashew and kismis in it and keep aside. Now fry the vermicelli in the same ghee till golden brown.

Heat milk in another pan in parallel. When it is boiled, add it to the fried vermicelli pan. Add sugar,salt in to it and Keep srirring. When it’s getting proper consistency, switch off the flame.

Add fried cashew and kismis into it and mix properly. Sprinkle cardamom powder above the kheer and cover for some time.

Serve hot with parotha.

Note: The milk will be absorbed by the vermicelli and it’ll become too dry easily. To avoid this, switch off the flame when it is still runny.


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