Indian, South Indian
– In a heavy bottom pan, heat the ghee and then add the semiya. I used the pre-roasted very fine variety of semiya to make the kheer and hence I just needed to fry it for 2-3 minutes to get the aroma out. If you are using an unroasted variety of semiya, fry it in ghee until it is light brown and aromatic.
– Meanwhile, in a small microwave-safe bowl add the saffron threads and microwave it for about 10 seconds. This helps release the flavors from the saffron. Now add about 2-3 tablespoon of warm milk to the saffron and let it sit for about 5-10 minutes. I usually just add the milk from the payasam that is cooking.
– Once the payasam has cooked well and has simmered for about 5-10 minutes, add the saffron with the milk to the payasam and mix well. If using nuts and raisins, fry them in a little ghee and then add it to the payasam as well. – Serve it warm or chilled.