Creamy Kheer

Steps

1. 1

   Heat ghee in a heavy-bottomed pan. Add the vermicelli and roast on medium heat, stirring, until golden — about 2 minutes. Be careful not to burn it.

2. 2

   Pour in the milk and bring to a boil, then reduce to a simmer. Add the crushed cardamom and saffron. Stir frequently and let the milk reduce for 20–25 minutes until it thickens and coats a spoon.

3. 3

   Stir in the sugar and cook for a further 5 minutes. Taste and adjust sweetness. Add rose water if using.

4. 4

   Pour into bowls and top with sliced pistachios and almonds. Serve warm straight from the pan, or refrigerate for 2 hours and enjoy chilled.

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