Name: Semiya Nenthrapazhavum (Vermicelli with Plantain) recipe by Rafeeda AR at BetterButter
Cook time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 2 tbsp ghee; 400 gms vermicelli; 400 ml milk; 400 ml coconut milk; 1/2 cup sugar (depending on sweetness); A pinch of salt; 2 large plaintains (Nentrhrapazham) chopped; Fried cashews and raisins in a little ghee for garnishing

Ingredients Serving: 6

2 tbsp ghee
400 gms vermicelli
400 ml milk
400 ml coconut milk
1/2 cup sugar (depending on sweetness)
A pinch of salt
2 large plaintains (Nentrhrapazham) chopped
Fried cashews and raisins in a little ghee for garnishing

Instructions

Heat ghee in a pressure cooker. Add the vermicelli and roast on low flame for 5 minutes. Add in the milk, coconut milk, cardamom, sugar and salt, give it a nice stir.
Close the lid and cook for 1 whistle. Leave for 5 minutes on a low flame and then turn it off. Let the pressure drop on its own.
Once the pressure is released, open the pressure cooker and give a nice stir.
Turn on the flame and add in the chopped plantains and let it simmer for 5-7 minutes on a low flame, let the plantains become a little soft. Add a little water if the vermicelli is too dry.
Serve warm with the fried cashews and raisins as garnish.

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