We love all sorts of Kheer at home, but love Semiya/Vermicelli kheer the best. I make simple vermicelli Kheer as is or in combination with Saboodana. A good friend of mine had tried my Mango Oats Kheer and liked the idea. She suggested adding Oats to the regular Vermicelli Kheer and I loved the idea.
I tried the kheer a few days ago and we loved the taste. The taste is no different than a regular Semiyan Kheer. However addition of Oats makes it thick and sticky. Nevertheless it is easy and healthy too.
- ½ cup roasted Vermicelli
- ½ cup roasted oats ( I used the rolled oats) ( the old fashioned one’s, not the quick cooking ones)
- 6 cups milk (2%)
- 1/2 cup sugar
- 2 tsp ghee (clarified butter)
- ½ tsp Cardamom powder
- 5-10 cashew pieces/ almond
- 10-15 raisins
(Even though Oats is not visibile here, trust me there is oats in this Kheer :-))
- Heat little ghee in a pan and fry the roasted vermicelli for a little while, making sure that it does not burn up. Keep aside.
- In the same pan roast the oats until it is slightly brown and toasty. Keep aside.
- Pour the milk in the same pan and bring to boil stirring in between.
- Reduce the flame and then add roasted vermicelli, oats, sugar and let this simmer for about 20 minutes (or until it thickens up a little).
- Stir this in between, so that it does not settle at the bottom. Remove from flame.
- In the meanwhile heat the ghee in a heavy bottomed pan over medium heat and fry cashews/almonds pieces till golden brown, next add raisins and fry until they plump up.
- Now add cardamom powder, cashews and raisins to the Kheer and mix well. Cool to room temperature.
- Note that after it is cooled the vermicelli will plump and Kheer/payasam will thicken.
- This can also be served cold by keeping it in the refrigerator.