Vermicelli Kheer/Semiya Payasam


800 ml Milk
1 tsp Ghee
¼th Cup Vermicelli
3-4 tsp Sugar
1 tbsp Raisins
Few strands of Saffron
Finely slivered 5-6 almonds and Pistachios


Heat ghee in a thick bottom pan and add vermicelli. Roast it on low flame for 2-3 minutes until it turns golden. Now add milk and boil for almost 30 minutes on low medium flame until it gets thick consistency. Stir it continuously on regular intervals. Lastly add sugar, saffron and boil for 2-3 more minutes. Garnish with almonds and pistachios. It can be served hot or cold, depending on your taste buds.


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