Thengai barfi-coconut fudge 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.