Ingredients:

• roasted Semiya (vermicelli) – one and a half cup
• finely chopped Raw bananas – 1 cup
• Coconut – 1 large
• powdered Jaggery – 3/4 cup
• Cardamom powder – 1/2 tsp

Method:

1. Extract one and a half cup 1st milk and 2 cup 2nd milk from the coconut.
2. Dissolve jaggery in 1/2 cup water and strain.
3. Cook Nendra Pazham in 1/2 cup of 2nd milk till soft.
4. Cook Semiya in the remaining 2nd coconut milk. Add cooked Nendra Pazham (raw banana) and jaggery liquid. Simmer for 2-3 minutes. Add 1st coconut milk. When the Kheer just begins to boil, remove from fire. Add cardamom powder. Serve hot or cold.
5. If it becomes too thick when cooled, a little milk can be added to thin it down.