Ingredients
- Milk - 5 cups
- Vermicelli - 75 grams
- Sugar (or as required) – ½ cup
- Cashew nuts - 8 - 10
- Cardamom (powder it) - 3-4
- Raisins -10 -15
- Ghee (clarified butter) - 1 tbsp
Preparation
- Heat 2 tsp of ghee in a pan and roast Vermicelli/semiya on low flame till golden brown.
- Remove the Vermicelli from the pan and keep aside.
- In the same pan, again heat some more ghee and fry cashew nuts and raisins separately and keep it aside.
- Boil milk in a heavy bottomed pan.
- Then add the roasted vermicelli to the milk and cook till it becomes soft.
- Keep stirring continuously it to prevent it from burning.
- Then add sugar and mix till it completely dissolves.
- Now add cardamom powder to the mixture and garnish it with cashew nuts and raisins.
- Vermicelli kheer is ready to serve.
- It can be served hot or chilled according to individual preferences.
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