milk (regular milk/ oats milk) • vermicelli / seviyan • clarified butter/ ghee • sugar (white sugar/ monk fruit sweetener) • cardamom powder • cashews roughly chopped (optional) • almonds roughly chopped (optional) • pistachio roughly chopped (optional) • raisins (optional) • Don’t overcook the kheer as it thickens after cooling • You can dry roast the vermicelli without ghee. I prefer adding ghee as it gives a nice flavour • Always roast vermicelli on medium flame and keep stirring it continuously, else it may burn
Jack fruit • Splitted moong dal • Jaggery (scraped) • Cardamom powder • Coconut milk (thick) • Cashew nut • big pieces of coconut (cut into small pieces) • Ghee • Water
kheer: • full cream milk • chopped nuts (almonds pistachio cashews) • or as per the taste sugar • cardamom powder • saffron • fox nuts (make powder) • making Paneer • mil of milk to make paneer • lemon juice
Kaddu • Milk 1.5 litters • Sago seeds (sabudana)3-4 tablespoon full • Cardamom powder • Green food colour few drops (foster Clark’s) • Pistachios for garnishing • Condensed milk 350 ml (one tin box) • Mawa (khoya) optional in abroad it’s difficult to find if we prepare @ home it’s well & good