Vermicelli kheer

Ingredients:

Vermicelli - 75 grams

Milk - 1 liter

Sugar - 1/2 cup or as per required

Cardomom powder - 1/2 tsp

Cashew nuts - 8 or 10

Raisins - 10 

Ghee - 2 tbsp

Method:

1. In a heavy bottomed pan heat 1 tbsp ghee and roast vermicelli till brown. Remove and keep aside.
2. In the same pan add 1 tbsp ghee and fry nuts and raisins separately. Remove and keep aside.
3. Boil milk in the same pan in very low flame for a few minutes. Then add the roasted vermicelli to it and cook till it becomes soft. Keep stirring to prevent it from getting burnt.
4. Add sugar and mix till it dissolves.
5. Add cardomom powder and nuts and raisins to it.
6. Now the vermicelli payasam or kheer is ready to serve hot. If desired you can serve it chill by keeping it in refrigerator for 1 or 2 hours.

Note:

If the payasam or kheer becomes thick after few hours, you can add milk to reach your desired consistency.