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
