Seviyan Kheer

Name: Seviyan Kheer
Yield: 4 to 5 servings
Cuisine: Indian
Ingredients: 1/2 litre milk; 1/3 cup vermicilli; 1 tablespoon ghee; 2-3 cardamom crushed; 1/2 cup jaggery(used dates jaggery) or can take sugar; As needed Dry fruits(almonds, raisins, cashewnuts)

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Ingredients

4 to 5 servings

1/2 litremilk
1/3 cupvermicilli
1 tablespoonghee
2-3cardamom crushed
1/2 cupjaggery(used dates jaggery) or can take sugar
As neededDry fruits(almonds, raisins, cashewnuts)

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Steps

1

Take a kadhai,add ghee and heat properly then add vermicelli.
2

Roast it on low heat for 4 to 6 minutes. Stirring in between.
3

Approximately after 4 to 6 will feel the ghee aroma, then add raisins and cashewnuts.Also keep few for garnishing.
4

Saute cashewnuts and raisins for 1 to 2 minutes then add milk slowly and gradually simultaneously stir.
5

Let the milk boil on low heat.Once the milk comes to boiling point add jaggery and mix well. Add cardamom powder. Keep it on low heat for 3 to 4 minutes the switch off the heat.
6

Garnish with few nuts like almonds,cashewnuts and raisins.can be served hot or chilled.
7

Important points: Here I have used jaggery instead of sugar. Mostly made using sugar according to taste