This was one of my experiments on a dear friend and her family :) I have known this friend since over 10 years now. Since we graduated, I think we must have met only a handful number of times and yet it doesn't matter, the connection still remains. And luckily the respective spouses also got along well, or atleast that's what both of them said :)
Meeting friends from school / college is definitely very special. I really miss my school/college days, it was gooooood fun.
Semiyaan kheer is a very traditional and common dish, especially in South part of India. I relish the kheer in a semi-solid form, rather than the kheer being completely liquid with lots of milk.
Servings: 8 people
Ingredients:
Semiya: 1/2 cup
Milk: 3/4 litre
Sugar: 1/2 cup
Ghee: 1 tbsp
Cashewnuts, raisins, almonds: 1 cup
Cardamom powder: 1/2 tsp
Pinch of salt
Pinch of saffron
1/2 Alphonso mango sliced
4 tbsps of khoya (optional)
Coarsely chop the dry fruits
Soak the saffron strands in a few tbsps of warm milk
Heat ghee in a pan, add the semiyan and roast it till the semiyan turns golden brown in color. Ensure that you dont let the semiyan stick to the pan. Once the semiyan is roasted, let it allow to cool.
Heat the milk, add sugar. Allow the milk to boil for 10-15 mins at low flame, and stir occasionally. Add cardamom powder and a pinch of salt. Add khoya if you want to thicken the milk further. Let it boil for another 5 mins.
Add roasted semiyan and dry fruits. Cook till the semiyan is well done. Add saffron+milk mix
For a stronger flavor of mango, you can serve kheer with alternate layers of coarsely chopped mangoes and kheer
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