Pearl Millet Vermicelli Kheer/Kambu Semiya Payasam/Kambu Semiya Paal Payasam

An Indian festival is not complete without a kheer, every household have their own way of making payasam aka kheer. You can see varieties of kheers in this virtual world, from Sago to vermicelli, with varieties of wholegrains, this delectable sweet is prepared with many interesting ingredients. I cant imagine my festive meal without this milk based semi liquid constitency sweet. My daughter love vermicelli kheer very much, she can have it anytime, if i make kheer with vermicelli, i usually go for a huge quantity of kheer. If i starts cleaning my pooja room, she will immediately ask me whether am going to make kheer for our lunch, for her if its a religious festival then there will be definitely kheer for the lunch.For this week of blogging marathon, i picked festival foods as theme. After a delicious Mango coconut burfi for Raksha Bandhan and a health Ragi paal kozhukattai for Ganesh chathurthi,today am sharing an another healthy kheer for Krishna Jayanthi celebration.

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Krishna Jayanthi is a religious festival of Lord Krishna's birthday, usually we make varieties of savouries and sweets for this festival, one among the sweets we definitely make for this festival is Kheer, its a must for this festival along with savouries like murukkus/chaklis and crispy rice balls aka seedais. Instead of making the usual kheer, give a try to this healthy pearlmillet vermicelli kheer.Pearlmillet vermicelli is easily available in every Indian cost price shops, i got few packets from India. Now am trying to add these healthy vermicellis in our daily menu quite often. Surprisingly every dish i prepared with this vermicelli turned out extremely awesome, even my lil one dont complain about this healthy addition and enjoying these healthy pearl millet noodles as anything thoroughly..Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#42.

1cup Kambu Semiya/Pearl Millet Vermicelli
2cups Milk
1/2cup Milkmaid
3nos Crushed cardamoms
Few cashew nuts
1tsp Ghee

Soak the pearlmillet vermicelli in water for few minutes, drain it and arrange it over a greased idly plate.

Steam cook for 5minutes,remove it and keep aside.

Bring boil the milk, milkmaid together, let it gets bit thick.

Add the already cooked pearlmillet vermicelli, crushed cardamoms to the milk.

Cook for 5minutes, put off the stove.

Heat the ghee, fry the cashews nuts, once the nuts turns golden brown, add it immediately to the kheer.

Serve warm or at room temperature.