Shevaya / Vermicelli - 1 cup
Milk - 6 cups
Sugar - 5 teaspoons
Pure Ghee - 1/2 teaspoon
Cardamom Powder - 1/8 teaspoon
Cashew chopped - 5-6
Almond and pista for garnishing
Roast shevaya in ghee till it turns slightly brown. Keep aside Roast cashew and keep aside. Put milk to boil in a big vessel. When it started boiling, sim the gas and add shevaya stirring continuously. Add sugar. Boil it for another 5 minutes. Keep stirring in between else it will stick to the bottom. When shevaya cooked properly add cardamom powder and cashew nuts. Mix wel. Switch off the gas. Garnish it with almond and pista. Serve hot with purees. You can serve chilled Kheer as dessert.
My entry for WYF: Festive treat event of Simple Indian food.
Garnish The Dish event of Innovative In-Laws
Durga Puja Food Festival of cook like a bong.