Ingredients: Serves :4
1 cup vermicelli
2 tablespoon desi or home-made ghee to roast vermicelli + 1/2 tablespoon ghee for frying the raisins
10 cashew nuts
7-8 tablespoon sugar
1 tsp cardamom / elaichi powder
A few strands of keshar/saffron
2 cardamom / elaichi pods
2 and 1/2 cup milk / 1/2 ltr packet milk
1 cup water
Cut the nuts length wise and soak the nuts in warm water for 30 Min’s. If you forget to soak, then just roast these in the kadai or deep bottomed pan for 5 Min’s after cutting them lengthwise.
Heat a non-stick kadai for 5 Min’s. Add ghee and roast the vermicelli till it turns light brown or slightly golden.
Keep this aside and let it cool down.
In the same kadai, add 1/2 tablespoon ghee. When it gets heated add the raisins. The raisins will quickly get puffed up. To this add the roasted vermicelli and mix with the raisins.
Now add 1/2 to 3/4 cup water and let the vermicelli get boiled. After it gets boiled, add milk. Add sugar and the roasted dry fruits. Let it simmer for 20 Min’s.
Keep stirring occasionally to ensure that the Kheer does not stick to the pan. Let the Kheer get thickened. Simmer till the milk gets reduced to 3/4 the original quantity.
Add the cardamom powder. Crush the cardamom pods and add this to the kheer. Garnish with few strands of keshar/saffron.
Note: Adjust the sugar according to your taste.
This Kheer made with 1/2 litre milk serves 4 people.