Rice vermicelli is slow cooked in milk with nuts and raisins
Prep Time 15 minutesmins
Cook Time 1 dayd30 minutesmins
Resting time 15 minutesmins
Total Time 1 dayd1 hourhr
Course Dessert
Cuisine Indian
Servings 4people
Ingredients
2cupsWhole milk
1cupRice VermicelliCan be substituted with sona masoori rice
½cupSugar
½teaspoonCardamom powder
1tablespoonGhee
½cupCashews
¼cupGolden Raisins
Instructions
Roast 1 cup Rice Vermicelli and ½ cup Cashews in 1 tablespoon Ghee until golden brown.
In a pan start boiling 2 cups Whole milk at medium heat with occasional stirring and prevent the burning of milk at the bottom of pan. Add½ cup Sugar and ½ teaspoon Cardamom powder. Bring it to boil.
Reduce the heat of Milk to low and add Vermicelli, Cashews and ¼ cup Golden Raisins. Cook for 15 to 20 minutes with occasional gentle stir.
Turn off the heat and cover the Kheer to cool to lukewarm. Serve warm topped with few roasted Cashews or Pistachios.