Sabudana aur dhuli moong dal khichdi Recipe

Samai semiya payasam, also known as little millet vermicelli kheer, is a traditional Indian dessert made with little millet vermicelli, milk, sugar, and flavored with cardamom and saffron. It is a creamy and rich dessert that is often served during festivals and special occasions. The vermicelli is cooked in milk until soft and then sweetened with sugar. The kheer is garnished with nuts and raisins for added texture and flavor. Samai semiya payasam can be enjoyed warm or chilled.

4.2
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15minstotal
15minsCook
15m.total
15m.Cook
Sabudana aur dhuli moong dal khichdi
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ingredients serve

Ingredients for Sabudana aur dhuli moong dal khichdi Recipe

  • 1/2 cup Little Millet Vermicelli
  • 2 cup Milk
  • 1/4 cup Sugar
  • 1/4 teaspoon Cardamom Powder
  • as required A Few Strands Of Saffron
  • 1/2 tablespoon Ghee
  • as required Chopped Nuts And Raisins For Garnish

Directions: Sabudana Aur Dhuli Moong Dal Khichdi Recipe

Cooking Directions

  • STEP 1.Heat ghee in a pan and roast the little millet vermicelli until golden brown.
  • STEP 2.In a separate pot, bring milk to a boil. Add the roasted vermicelli and cook until it becomes soft and the milk thickens.
  • STEP 3.Add sugar, cardamom powder, and saffron strands to the pot. Stir well until the sugar dissolves.
  • STEP 4.Simmer the kheer for a few more minutes until it reaches the desired consistency.
  • STEP 5.Remove from heat and garnish with chopped nuts and raisins.
  • STEP 6.Serve the samai semiya payasam warm or chilled, as desired.
  • STEP 7.Leftover kheer can be stored in the refrigerator for up to 2-3 days.

Cooking Tips

  • Be careful while roasting the vermicelli, as it can burn quickly. Stir continuously to ensure even browning.
  • Adjust the amount of sugar according to your taste preference.
  • For a richer flavor, you can add a few tablespoons of condensed milk to the kheer.
  • If the kheer becomes too thick upon cooling, you can thin it out by adding a little warm milk before serving.
  • For added aroma, garnish the kheer with a pinch of powdered cardamom and saffron strands.

Storage and Serving

  • Store the samai semiya payasam in an airtight container in the refrigerator.
  • To serve, gently warm the kheer on the stovetop or enjoy it chilled.
  • Serve the kheer in bowls or small dessert cups.
  • Garnish each serving with a sprinkle of chopped nuts and raisins for added texture and flavor.
Nutrition
value
300
calories per serving
< 1 g Fat12 g Protein60 g Carbs5 g FiberOther

Current Totals

  • Fat
    < 1g
  • Protein
    12g
  • Carbs
    60g
  • Fiber
    5g

MacroNutrients

  • Carbs
    60g
  • Protein
    12g
  • Fiber
    5g

Fats

  • Fat
    < 1g

Vitamins & Minerals

  • Calcium
    31mg
  • Iron
    3mg
  • Vitamin A
    62mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    48mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    0mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    81mg
  • Manganese
    < 1mg
  • Phosphorus
    214mg
  • Selenium
    25mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp