Classic Seviyan Kheer | Vermicelli PuddingVeg

1

Add ghee to a kadhai (pan) over low heat. Once the ghee is hot, add the cashewnuts, almonds, and pistachio. Roast them until they reach a light brown color. Add the raisins and allow them to bloom, then remove all the nuts from the pan and set them aside.

2

In the same pan, add the Seviyan (vermicelli) and roast it until it turns golden brown. Once done, remove it from the pan and keep it aside.

3

Pour the milk into the same kadhai and bring it to a boil over medium heat, stirring occasionally to prevent sticking.

4

Once the milk starts boiling, add the roasted seviyan to the pan. Let it simmer on medium heat for 7–8 minutes, stirring occasionally.

5

Stir in the sugar and continue to simmer until the sugar has completely dissolved. Add the cardamom powder and a pinch of salt, then let it simmer for another 2 minutes.

6

You can serve the kheer immediately or let it sit for some time if you prefer a thicker consistency. Garnish with the roasted nuts before serving warm or cold.