Semiya and Banana Kheer Recipe

By | Published | Kheer | No Comment

roasted semiya (vermicelli) – 1 ½ cup
finely chopped nendra pazham – 1 cup
coconut – 1 large
powdered jaggery – 3/4 cup
cardamom powder – 1/2 tsp

Roasted semiya, known as payasam or kheer semiya is available in super markets.
If it is not available, roast ordinary semiya in a little ghee and use.
These are a variety of bananas from Kerala. If they are not available, use any ripe but firm banana.

Extract 1 ½ cup 1st milk and 2 cup 2nd milk from the coconut.
Dissolve jaggery in 1/2 cup water and strain.
Cook Nendrapazham in 1/2 cup of 2nd milk till soft.
Cook semiya in the remaining 2nd coconut milk.
Add cooked nendrapazlam and jaggery liquid. Simmer for 2-3 minutes.
Add 1st coconut milk .When the kheer just begins to boil, remove from fire .
Add cardamom powder. Serve hot or cold.
If it becomes too thick when cooled, a little milk can be added to thin it down.

Note: Instead of extracting coconut milk, 2 packets of coconut milk can be used.
Dilute ½ packet with enough water to use in place of thin milk and use the rest as thick

Latest Food Blogs

Feel free to comment or share your thoughts on this Semiya and Banana Kheer Recipe from Awesome Cuisine.

Leave a Reply

Your email address will not be published. Required fields are marked *

Stay Connected: