Vermicelli Kheer

Name: Vermicelli Kheer
Cuisine: American
Ingredients: 1/2 cup Vermicelli; 1 tablespoon + 1 tablespoon Ghee (clarified butter); 2 1/2 cups Milk; 3-4 tablespoons Sugar (or to taste); 1/2 teaspoon Cardamom Powder; 1/2 tablespoon Raisins (kishmish); 1 tablespoon chopped Cashew nuts; 1 tablespoon chopped Almonds

Anjali padhy @anjali_7

#goldenapron

Anjali padhy @anjali_7

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Ingredients

1/2 cupVermicelli
1 tablespoon + 1 tablespoon Ghee (clarified butter)
2 1/2 cupsMilk
3-4 tablespoonsSugar (or to taste)
1/2 teaspoonCardamom Powder
1/2 tablespoonRaisins (kishmish)
1 tablespoonchopped Cashew nuts
1 tablespoonchopped Almonds

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Steps

1

Heat 1 tablespoon ghee in a heavy bottomed pan over medium flame. Add vermicelli. Stir constantly and roast it until golden brown. Stir to roast all strands evenly. Transfer it to a plate.
2

In the same pan, heat another 1 tablespoon ghee and roast cashew nuts and almonds until light brown, transfer them to a plate.
3

Boil milk in the same pan or another pan over medium flame.
4

When milk comes to a boil, add roasted vermicelli. Stir and cook until it turns soft or for around 5-7 minutes. Keep stirring continuously while cooking and make sure not to overcook it.
5

Add sugar, raisins and cardamom powder. Stir and cook until sugar dissolves. Cook for 2-3 minutes and turn off the flame and add ghee. Let it cool at room temperature.
6

Transfer vermicelli kheer to a large serving bowl. Place it in a refrigerator for 1 or 2 hours to chill. If it turns too thick after chilling then add milk (previously boiled and cooled milk) to get your desired consistency. Garnish with roasted almonds and cashew nuts and serve.