Dragon Fruit Kheer:
Ingredients
▢ 1.5 tablespoons ghee (clarified butter)
▢ 12 to 15 cashews
▢ 2 tablespoon raisins
▢ 1 cup semiya (seviyan or vermicelli)
▢ 3.5 cups full fat milk or 1 tin milkmaid
▢ 2 tablespoon sugar or add as required
▢ 1 cup dragon Fruit pulp or add as required
▢ ½ teaspoon cardamom powder or 5 to 6 green cardamoms, crushed in mortar-pestle
Method:
1. In a heavy kadai, add 2 tablespoons ghee first. Let it melt.
2. Once it melts, then add 12 to 15 cashews. on a low flame fry the cashews till they become golden.
3. Remove the golden fried cashews with a slotted spoon and then add 1 tablespoon raisins.
4. Fry the raisins on a low flame. The raisins will soon start to swell up. Stir often while frying.
Once the raisins swell, then remove them with a slotted spoon.
5. Keep the raisins also aside with the fried cashews.
Roasting Semiya or Vermicelli
1. In the same kadai add 1 cup broken semiya (seviyan or vermicelli).
Mix well. Keep the flame to a low and begin to roast the semiya stirring often.
2. Roast till the semiya becomes golden. Stir often while roasting semiya for even browning.
Making Semiya Payasam
3. Once the semiya becomes golden, then add 3.5 cups milk. Milk can be chilled, warm, hot or at room temperature. For a thin payasam you can add 4 cups milk. Do note that on cooling the payasam thickens. So add milk accordingly
4. Mix very well. Keep the flame to a low or medium-low and simmer the mixture till the semiya softens and is cooked well. Do stir at intervals so that the milk or seviya does not stick or get burnt at the bottom of the kadai.
5. Simmer till the semiya is cooked. Then add milkmaid, 2 tablespoon sugar or add as required.
6. Sprinkle ½ teaspoon cardamom powder.
7. Switch off the flame and then add the fried cashews and raisins. keep a few of the fried raisins and cashews for garnishing.
8. Once the payasam comes to a room temperature, Add the dragon fruit pulp then you can refrigerate and serve later as a chilled sweet.
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