Vermicelli Kheer

Ingredients

• 1 tablespoon ghee
• 100 grams thin wheat vermicelli (seviyan), broken into 2-inch pieces
• 1 liter whole milk
• 5 tablespoons granulated sugar, or to taste
• 1/4 teaspoon ground cardamom
• 10 strands saffron, soaked in 2 tablespoons warm milk
• 2 tablespoons golden raisins
• 2 tablespoons cashews, roughly chopped
• 2 tablespoons blanched almonds, thinly sliced
• 1 tablespoon unsalted pistachios, thinly sliced for garnish
• 1/2 teaspoon rose water (optional)

Instructions

1. Heat 1 tablespoon of ghee in a heavy-bottomed saucepan or kadhai over medium heat until it melts and shimmers.
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. 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. 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. 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. Add the granulated sugar and stir until it dissolves completely into the milk and vermicelli mixture.
7. Add the saffron soaked in warm milk, ground cardamom, golden raisins, and the previously fried cashews and almonds. Stir everything together well.
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. Turn off the heat and stir in the rose water if using. Taste and adjust sweetness if needed.
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.