Vermicelli – 50 gms (crush it to small pieces)
Milk – 400 ml
Sugar – 10 tbsp or to taste
Cardamom – 4 (grind it to fine powder)
Ghee – 3 tbsp
Cashew Nuts – 12
Silvers of pistachios
Service For: 2 People
Cooking Time: 15 minutes
Heat ghee in a pan and fry the vermicelli till it turns golden brown and keep it aside. Heat a tbsp of ghee and fry the cashews and keep it aside.
Bring the milk to boil in a pan. Do not add water in the milk. When the milk starts to boil well, add fried vermicelli to it and keep stirring it for a while or for about 10 minutes in a simmer flame. Now add cardamom powder and required amount of sugar and mix it well and stir for some more 5 minutes or until it gets thick / payasam consistency. If it becomes very thick in consistency, add some more boiled milk to it. Switch off the stove and transfer it to the serving bowl and garnish it with fried cashews and silvers of pistachios.
One more closer look of the Kheer