Ingredients

• 2 litres - milk
• 2 cups - sugar
• 20 strands saffron (soaked in 1 tbsp milk for few minutes)
• 10 to 12 almonds
• 10 to 12 pistachios (unsalted)
• 3 tbsp - vermicelli (broken)
• 1 tbsp - ghee for frying the seviyan (vermicelli)
• 10 cardamoms (peeled)
• 1 cup - water for boiling the almonds

How to Make Seviyan Ji Khirni (Kheer Made with Vermicelli)

• Lightly heat ghee and saute the vermicelli on a very low flame till they turn golden brown.
• Stir continuously to see that it does not get burnt. Drain out the ghee.
• Boil the milk in a heavy bottom vessel.
• After the first boil, let it simmer, add the vermicelli, cardamoms and the saffron.
• Keep stirring at regular intervals.
• Boil till the vermicelli is tender and the quantity of milk reduces to little more than half.
• Add sugar and boil for few more minutes till the sugar dissolves completely.
• Boil the almonds and pistachios in water for about 5 mins.
• Cool and peel off the skin.
• Cut into thin slices and add it to the khirni.
• Serve hot.