VERMICELLI KHEER

Preparation Method :

• Boil milk and thicken for 10 minutes.                
• Powder cardamom.
• Break cashew into medium pieces and fry in a teaspoon of ghee; now add the raisins fry for a few seconds and remove. Keep aside.
• Soak saffron in a teaspoon of boiling milk and press with fingers until the milk turns orange in colour.
• Melt a teaspoon of ghee and fry the semia for five seconds; add a 200 ml of water and cover; cook in medium fire with lid closed. Open lid, stir and close again.
• When it turns soft, add the sugar; allow it to dissolve before adding the milk.
• Now add the cardamom powder, the remaining ghee, fried cashew, raisins and the crushed saffron. Boil for 5 minutes and remove from fire.