Vermicelli Kheer

This is one of the easiest and yummiest kheer that can be prepared in minutes and has been my favourite since ages.There are many brands and varieties available in stores.I have used the thinnest variety in this preparation as we love this kind.A perfect dessert for festive season or any occasion it may be.

Ingredients:
Vermicelli(roasted)                                  1cup
Sugar                                                             1/2 cup(or little more)
Milk                                                                2-3cups
cardamom/elaichi                                   2-3
cloves/lavang                                            1
saffron strands                                         2pinches(optional)
Custard powder
(vanilla flavour)                                     1tsp
water                                                            1/2 cup
Ghee                                                             1.5tsp
Cashew nuts(pieces)                             1tbsp
Raisins/kishmish                                  8-10
(soaked in little water for 30 mts)

 

Method:

• Deseed and crush cardamom seeds and cloves in a mortar adding a few grains of sugar to form a coarse powder.
• Dissolve and stir the custard powder with little milk and saffron to make it lump free
• In a soup pot bring to boil the roasted vermicelli with water and a little milk
• Once cooked and are soft add the remaining milk and boil for couple of minutes
• Add sugar and boil some more.
• Add the dissolved custard powder and keep stirring in between so that it doesn't stick to the bottom of thr pot.
• Cook for 2-3 more minutes and switch off the heat.
• Drain and squeeze the soaked raisins and pat dry on a towel/tissue.
• In a small seasoning pan heat up the ghee,let it be on low heat.
• Add cashew nuts first,when they change to light brown add the rasins and stir with a spoon,when they bloat switch off the flame.
• Add this to kheer,also the cardamom clove powder.
• Serve warm or chilled.