Milk - 1 litre
Vermicelli - 1cup
Ghee 1 tbsp
Sugar -1 cup + 2 tbsp
Cardamom powder- 1/2 tsp
Few raisins and cashews for garnish
Heat a pan and add the ghee.Roast the raisins and cashews till golden. Remove and keep aside.In the same ghee add the vermicelli and roast till golden.
To make the caramel: Take a small pan and put it on low heat.Add 2 tbsp of sugar and about 1 tbsp of water.The sugar will start melting.Stir it till it melts completely and starts turning a golden color.(Do not allow it to turn dark brown as it will taste bitter)Remove from heat and keep aside.In a thick bottomed vessel take the milk and keep it to boil .Once it comes to a boil lower the heat and keep stirring for a while till it thickens slightly.Now add the roasted vermicelli and cook till it softens.Add the caramel and the sugar and keep stirring till it reaches kheer consistency.Finally add the cardamom powder and switch off flame.Garnish with cashews and raisins.