Dryfruit rich Kheer in vermicelli cups

Name: Dryfruit rich Kheer in vermicelli cups
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 litre Milk; 1/2 bowl Chopped nuts; 1 Bowl Boiled tukda rice; 1/4 teaspoon Elaichi powder; 4-5 teaspoon Sugar for kheer; 2 tablespoon Sugar for vermicelli cups; 1 bowl Vermicelli; 2 tablespoons Ghee

Hema Gandhi @cook_9830893

Narnaul

#monsoon

Hema Gandhi @cook_9830893

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Ingredients

3 servings

1 litreMilk
1/2 bowlChopped nuts
1 BowlBoiled tukda rice
1/4 teaspoonElaichi powder
4-5 teaspoonSugar for kheer
2 tablespoonSugar for vermicelli cups
1 bowlVermicelli
2 tablespoonsGhee

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Steps

1

Heat milk in a pan. Reduce it to half by continuous stiring at low flame.
2

Add sugar and elaichi powder.
3

Add chopped nuts. Stir till desired consistency is achieved.
4

Put off the flame
5

For vermicelli heat ghee in a kadhai. Add vermicelli and saute until they become golden brown. Add half bowl water and cook until they soften.
6

When whole water dryes up add sugar and stir until it dissolves.
7

Keep flame low during this. When vermicelli dryed up completely put off gas
8

Allow to cool slightly
9

Put them in silicon moulds and press in the center
10

Keep them in refrigerator for 30-40min
11

Demould them and fill kheer in vermicelli cups. Garnish with nuts.
12

Kheer should not be too hot otherwise cups will degenerate.
13

Room temperature waali or chilled kheer is served in these cups.