Vermicelli Kheer (Payesh)

Ingredients

• Broken Vermicelli (Semai/ Sewaiyan): 150gms

• Full fat cream Milk (Dudh): 1 ½ litre

• Sugar (Chini): ¾ cup

• Clarified butter (Ghee): 2 tablespoons

• Raisin (Kismis): ¼ cup

• Cashew (Kaju badam): ¼ cup

• Crushed cardamom powder: 1 tsp

Method

• Boil the milk in low flame so that it reaches almost three-fourth of the original volume

• In a skillet or wok heat 1 ½ tablespoon of clarified butter, decrease the flame and fry the vermicelli till it turns golden brown

• Pour the roasted vermicelli to the milk and bring to boil

• Add the sugar and crushed cardamom powder.

• Take out of flame after 5 to 7 minutes or till the vermicelli is soft

• Serve hot or cold garnished with raisins and cashews