1 cup Broken Seviyan (Vermicelli)
4 cups Milk
3 tbsp Sugar
4 Green Cardamom (Small Elaichi), crushed
2 tbsp Cashew nuts, chopped
2 tbsp Almonds, chopped
2 tbsp Raisins
1/2 tsp Green Cardamom Seeds Powder (Elaichi Powder)
Few Saffron Strands (Kesar)
Heat a non-stick pan and roast the Seviyan for a couple of minutes on low flame, till golden brown. Stir constantly, so that seviyan should not get burnt.
Add 4 Crushed Cardamoms, 2 tbsp chopped Cashew nuts, 2 tbsp chopped Almonds and 2 tbsp Raisins. Roast it continue for 2 more minutes with seviyan on low flame.
Now add 4 cups of milk and stir continue on low flame for 2-3 minutes.
Soak few saffron threads in 1 tbsp of warm milk and add into seviyan. Also add 1/2 tsp green cardamom powder and mix well. When the milk comes to a boil, then add 3 tbsp of sugar and stir continue on simmer.
Let the seviyan kheer cook on low flame for about 6-8 minutes, till the seviyan (vermicelli) gets cooked and the milk thickens a little.
Seviyan Kheer is ready to serve now, you can serve it hot, warm or cold, whatever you or your family prefers.