Vermicelli Kheer

Instructions

1. 1

   Heat 1 tablespoon of ghee in a heavy-bottomed saucepan or kadhai over medium heat until it melts and shimmers.

2. 2

   Add the cashews and almonds to the ghee and fry for 1 to 2 minutes, stirring constantly, until they turn light golden. Remove the nuts with a slotted spoon and set aside.

3. 3

   In the same pan with remaining ghee, add the broken vermicelli and roast over medium-low heat for 3 to 4 minutes, stirring continuously, until the vermicelli turns golden brown and releases a nutty aroma.

4. 4

   Pour the entire liter of whole milk into the pan with the roasted vermicelli and increase the heat to medium-high. Stir well to combine and bring the milk to a full boil.

5. 5

   Once the milk boils, reduce the heat to medium-low and let the vermicelli cook in the milk for 8 to 10 minutes, stirring frequently to prevent the milk from sticking to the bottom of the pan.

6. 6

   Add the granulated sugar and stir until it dissolves completely into the milk and vermicelli mixture.

7. 7

   Add the saffron soaked in warm milk, ground cardamom, golden raisins, and the previously fried cashews and almonds. Stir everything together well.

8. 8

   Continue to simmer the kheer on low heat for another 5 minutes, stirring occasionally, until the mixture thickens slightly to a creamy, flowing consistency. Keep in mind it will thicken further as it cools.

9. 9

   Turn off the heat and stir in the rose water if using. Taste and adjust sweetness if needed.

10. 10

    Serve the vermicelli kheer warm or transfer it to a serving bowl, allow it to cool to room temperature, then refrigerate for at least 1 hour to serve chilled. Garnish generously with sliced pistachios before serving.