The Indian dessert that no one can resist, Kheer is a staple to celebrate every happy occasion. Vermicelli cooked with milk, gulkand and sugar to make this thick and delicious Kheer.

Ingredients

2 tsp Ghee

1 Tbsp Cashews (halved)

1 Cup Seviyan (vermicelli, thin)

3-4 Cups Low-fat milk

1 Tbsp Gulkand

1 Tbsp Saffron

1/3 Cup Sugar

1 tsp Rose essence

Method

Fry the cashews in a heavy-bottom pan in 1 tsp of ghee on medium-low heat. Keep them aside for garnishing.

2.In the same pan, add remaining ghee and vermicelli. Roast them stirring gently for 5 minutes on medium heat. If you are using roasted vermicelli then only cook them for a minute in the ghee.

3.Add milk, gulkand, half of the cashews, raisins and saffron and bring it to a gentle boil. Add sugar and cook on medium low heat for another 10-15 minutes.

4.If the kheer looks thick, add some more milk to it. Add rose essence, stir well and turn the heat off.

5.Serve hot, chilled or as desired.