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.
Ingredients
- 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 :-))
Method:
- 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.
Oats sounds good in Payasa, gives it a creamy texture. Looks yummy. I guess you can even skip the Shavige altogether, still tastes good! 🙂
Never thought of adding oats to the kheer Supriya but sounds real good. Do you use instant oats or the old fashioned ones?
Thanks Jaya. I used the old fashioned ones’. I updated the post.
Yummy Payasam…I love the addition of oats in there 🙂 Lovely Click!
oats in kheer sounds fantastic .. a good excuse to eat kheer isn’t it?
This is our go to sweet dish for any occasion. The picture is beautiful RC. Will have to give oats a try.
Love the addition of oats with the kheer.. looks really comforting.
Oh this looks fantastic! I love the color of it.
Oats in payasam sounds very interesting. Will give this a try soon.
Sounds new and interesting.
Aah, looks just delicious! How have you been? It’s been a while since I visited and I seem to have missed quite some! I am not playing catch up with the blog world:)
I meant, I am now playing catch up. Darn small keyboard:)
Vermicilli is not a common kheer ingredient in bengal, but DD loves it. never tried oats..it looks so good. it must change the texture of the kheer. Does it thicken up a LOT?
Soma, it thickens a lot and becomes sticky after it is cooled down.
Thats a fantastic idea!
Oats with vermicelli, that is novel. Do you have an oats upma on your blog ?
Thank you. I do not have Oats Upma on my blog, but I have this recipe bookmarked since a long time.
http://www.tastypalettes.com/2008/09/vegetable-oats-upma.html