Ingredients:
1) Sevai / Vermicelli 1 cup2)1/4 cup Sugar
Generally for 1L milk, add 1 big wati sugar.
3) 1/4 cup grated khoya
4) 1/4 tsp Cardamom powder
5) 4 tsp ghee
6) chopped Almond
7) chopped Cashew nuts
8) Raisins
Method:
1) Add 4 tsp oil in a pan on a medium high. Once ghee melts down add sevai and roast till gets nice golden color.
2) Add dry fruits and saute for a minute.
3) Add milk and boil till sevai gets cooked.
4) Add sugar and khoya, mix and cook for 3 to 4 minutes. Allow the milk to boil on medium flame for 10-15 mins.
5) Add saffron and cardamom powder.
6) Serve hot or chilled!
3) 1/4 cup grated khoya
4) 1/4 tsp Cardamom powder
5) 4 tsp ghee
6) chopped Almond
7) chopped Cashew nuts
8) Raisins
Method:
1) Add 4 tsp oil in a pan on a medium high. Once ghee melts down add sevai and roast till gets nice golden color.
2) Add dry fruits and saute for a minute.
3) Add milk and boil till sevai gets cooked.
4) Add sugar and khoya, mix and cook for 3 to 4 minutes. Allow the milk to boil on medium flame for 10-15 mins.
5) Add saffron and cardamom powder.
6) Serve hot or chilled!
Note : You can also add 2-3 tsp of custard powder in a small quantity of milk. Stir it nicely, no lumps. Now add this custard mix in kheer. It will thicken faster on cooling.
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