Vermicelli Kheer

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

1. Heat 2 tsp of ghee in a pan and roast Vermicelli/semiya on low flame till golden brown.
2. Remove the Vermicelli from the pan and keep aside.
3. In the same pan, again heat some more ghee and fry cashew nuts and raisins separately and keep it aside.
4. Boil milk in a heavy bottomed pan.
5. Then add the roasted vermicelli to the milk and cook till it becomes soft.
6. Keep stirring continuously it to prevent it from burning.
7. Then add sugar and mix till it completely dissolves.
8. Now add cardamom powder to the mixture and garnish it with cashew nuts and raisins.
9. Vermicelli kheer is ready to serve.
10. It can be served hot or chilled according to individual preferences.