Thursday, March 17, 2011

Semiyan / Fine Vermicelli in milk and cream




This delicately saffron flavored semiyan can be had either warm or cold, depending on how you like it. Since stuff like evaporated milk, condensed milk, pre-cut dry fruits are readily available in stores, this sweet dish is fairly simple and quick to make.

This recipe makes for 4 people. But if you have a sweet tooth (like me and all others in my family;) ), this will be good for only 2!

You need:

Very fine semiyan (crush it and one fistful is good for 1 person)
Ghee/ Oil - 1 tsp (ghee tastes better)
Milk - 1 cup
Green cardamom powder - 1 tsp
Sugar (3/4 cup or adjust as per taste)
Evaporated milk - 1 big can
Slivered almonds - 1/2 cup
Raisins - 1/4 cup
Saffron - 5-6 strands

1) Heat ghee in a pan and add 2 pods of green cardamom. Add Semiyan in ghee and roast on very low flame till it turns golden brown.

2) Add milk, cardamom powder, evaporated milk and cook for 4- 5min. Keep stirring.

3) Now add sugar and stir till you get a consistency that is shade thinner that what you usually prefer to eat. Switch off the flame immediately as semiyan thickens a little as it cools.

4) Immediately add the almonds, raisins and saffron and stir.

5) Garnish with almond or pistachios.

* Use sugar substitute for diabetics.
** Use low fat or fat free evaporated milk to make a low calorie dessert. But expect a difference in taste.
*** You can omit Saffron if you don't have any.

No comments:

Post a Comment