Semiya Paayasam (kheer)

I made this yesterday for Diwali. This makes enough for 2-3 people.

You need: 1/2 cup semiya, 1/2 cup sugar (or 3/4, if you like it really sweet), 2.5 cups milk, 1 pinch saffron, 1 tbsp ghee

How to:

  1. Heat the ghee in a saucepan on medium heat. Add the semiya and stir. Roast until golden-brown, stirring constantly.
  2. Warm a little milk and mix the saffron in it.
  3. Add just enough water to cover the semiya and let it cook. When the semiya is half-done, add the milk, sugar, and saffron. Stir well.
  4. Bring to a boil. Lower the heat and simmer for 10 minutes.
  5. Eat hot or cold.

Paal paayasam

Dessert, also known as kheer in the North. They’re slightly different. This is the South Indian easy version.

You need: 1 liter milk, 3/4 cup sugar, 2 tbsp uncooked rice (washed and drained), a pinch of saffron (optional)

How to: Cook rice in milk till very soft on a low flame.

Add sugar and saffron. If you do use saffron, it needs to be soaked in a little hot milk or water before adding.

Keep stirring till it thickens. Don’t let it stick to the bottom of the pan, it will burn.