Ingredients:
- One cup vermicilli or Sevaiya
- One cup sugar
- Four cups milk(You can 1%,2% or whole milk.It comes out well in all three)
- One spoon cardamom powder or elaichi powder(optional)
- Almond,Raisins or Cashwes for garnishing
- 4 table spoons ghee or unsalted butter
Procedure
- Take 2 table spoons ghee and heat it on medium high.Add the half cup vermicilli to the ghee and let it roast till it becomes golden brown.Keep the flame on low and keep stirring as you roast to roast evenly.You can also break the vermicilli into smaller lengths as you roast.
- Meanwhile also boil the milk in a separate container as you continue roasting.
- Once the vermicilli gets brown add the hot milk to it.Take care since the milk may splatter.
- Keep stirring on a medium flame since milk may boil and overflow.It's best to keep stirring and let the milk boil for about half an hour since the kheer get thick by then.
- Add sugar and the elaichi powder once you add milk and stir well.
- As you continue stirring ,start preparing the garnishing.
- In a separate pan heat the remaining ghee.Add chopped almonds,cashwes and raisins and stir till they get golden brown.
- Once the milk reaches a desired consistency after about half hour,remove from flame and add the dryfruit garnishing.
- Serve hot or freeze in the refrigerator and serve cold.
