Jhatpat Vermiceli Kheer

Preparation:15 mins
Cook: 10 mins
Total Time: 25 mins
Servings: Makes 6 servings

Ingredients

2 cups boiled milk
2 tbsp ghee
1/2 cup condensed milk
1 cup vermicelli (seviyan)
1 cup sugar
a pinch of saffron (kesar) strands , dissolved in 1/4 cup warm milk
1/2 tsp cardamom (elaichi) powder
1 pinch of camphor
5 to 8 cashewnuts (kaju) , chopped
10 to 20 raisins (kismis)

Method

Heat 1 tbsp ghee in a pressure cooker, add the vermicelli and saute for 1 minute or till they turn golden brown in colour.Add 2 cups of milk and saffron, mix well and pressure cook for 5 minutes.Allow the steam to escape before opening the lid.Meanwhile, heat the remaining ghee in a kadhai and add the cashewnuts and raisins and saute till they turn golden brown in colour. Keep aside.Add the condensed milk and sugar to the pressure cooked milk-vermicelli mixture, mix well and simmer for 5 minutes.Add the cardamon and camphor, mix well and remove from the flame.Add the cashewnuts and raisin and mix well.Serve hot or chilled garnished with kaju, kismis and saffron.