Shahi semiya badam kheer
Shahi Semiya Badam Kheer is a rich and royal Indian dessert made with vermicelli (semiya), almonds (badam), milk, and sugar. Flavored with cardamom and saffron, it is garnished with chopped nuts and sometimes rose petals. This creamy kheer is often served warm or chilled during festivals and special occasions.
Ingredients
- Milk 1 liter
- Badam | almond 20
- Sugar 4-5 tbsp
- Semiya | Vermicelli 1/3 cup
- Saffron 2 pinches
- Edible camphor a very small drop (optional)
- Cashew nuts few
- Ghee 2 tsp
Instructions
- Roast the semiya in a little ghee until golden brown. If using pre-roasted semiya, this step can be skipped.
- Soak badam in hot water for 10 minutes and take out the skin.
- In a pan add the roasted semiya and add the milk to this.
- Keep this in a medium flame and continue to stir this to avoid it getting burnt.
- Let this cook for 10- 15 minutes till the milk boils and starts reducing in quantity.
- Grind the almonds with sugar into a fine paste, if needed add 1-2 tblsp of milk while grinding.
- Simmer the flame to the lowest and add the ground badam sugar mix to the pan.
- Soak the saffron in 2 tblsp of hot milk for 3 minutes.
- Fry cashew nuts in ghee and add it to the kheer. Switch off the flame.
- Add edible camphor at this stage and mix well.
- Kheer is ready to serve. Serve hot or cold according to your preference.
Tried this recipe?Let us know how it was!