Vermicelli kheer - seviyan kheer

INGREDIENTS

• 1/4 cup sevia broken vermicelli/seviyan
• 4 cup milk
• 1/4 cup or more sugar
• 2 tbsp clarified butter/ghee
• 1/8 teaspoon cardamom powder
• 10 saffron strings
• 2 tablespoons sliced or crushed almonds
• 1 tablespoons sliced or crushed pistachios

INSTRUCTIONS

• Heat a frying pan on low flame and add ghee (clarified butter), when clarified butter melt add the vermicelli/seviyan and roast them for about two minutes on medium low heat. Do not let it too much brown otherwise it will affect the test. Now roasted vermicelli/seviyan put it on side.
• Now pour the milk in same pan and let it come to a boil. Add sugar, cardamom powder, saffron, almonds and add vermicelli/seviyan in it and let it cook on medium heat. Stir often to ensure the milk does not burn in the bottom of the pan.
• Once milk got good density, almost half and creamy and vermicelli/seviyan cook well turn off the heat.
• Garnish it with pistachios and serve the seviyan kheer hot or cold.