Sweet Seviyan Kheer (Vermicelli Pudding)

Ingredients

• 1 cup Roasted Vermicelli (fine), 4 cups Full-Fat Milk, 1/2 cup Sugar (adjust to taste), 2 tbsp Ghee, 1/4 cup Mixed Nuts (almonds, cashews, pistachios, chopped), 1 tbsp Raisins, 1/2 tsp Cardamom Powder, A few strands of Saffron (optional)

Instructions

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   Step 1: Roast Nuts and Vermicelli: If your vermicelli is not pre-roasted, heat 1 tbsp ghee in a heavy-bottomed pan. Add the vermicelli and roast on low heat, stirring continuously, until it turns golden brown and aromatic (5-7 minutes). Remove and set aside. In the same pan, add the remaining 1 tbsp ghee and lightly roast the chopped nuts and raisins until fragrant. Set aside.

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   Step 2: Boil Milk: In the same heavy-bottomed pan, add 4 cups of full-fat milk and bring it to a boil over medium heat, stirring occasionally to prevent scorching at the bottom.

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   Step 3: Add Vermicelli and Cook: Once the milk boils, reduce the heat to low. Add the roasted vermicelli and cook for 5-7 minutes, stirring gently, until the vermicelli softens and swells. Be careful not to overcook, as it can become mushy.

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   Step 4: Sweeten and Flavor: Add sugar, cardamom powder, saffron strands (if using), and most of the roasted nuts and raisins to the kheer. Stir well until the sugar dissolves completely. Simmer for another 2-3 minutes to allow the flavors to meld.

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   Step 5: Serve: Garnish with the remaining roasted nuts and raisins. Seviyan Kheer can be served warm or chilled, according to your preference. For a thicker consistency, chill it in the refrigerator.