Easy Seviyan Kheer Recipe (Vermicelli Kheer)

Heat 2 teaspoon ghee in a heavy-bottomed saucepan over low heat. Once the ghee melts, break 100 g wheat flour vermicelli in the pan. Cook, stirring regularly, until the vermicelli turns a deep golden brown. Remove the vermicelli from the pan and set aside for later.
In the same pan, add 1 teaspoon ghee. Increase the heat to medium. Once the ghee has melted, add 10 almonds 8 cashews (all chopped), and 2 teaspoon raisins. Cook until the nuts have turned golden and the raisins have swollen.
Immediately add 850 ml full fat milk to the pan. Stir occasionally to prevent the milk from sticking to the bottom of the pan. Allow the milk to come to a gentle boil, then add ½ teaspoon cardamom powder, 80 g white sugar, and 8 strands saffron.
Add the roasted vermicelli back into the kheer. Stir well and simmer for around five minutes, or until the milk becomes creamy and the vermicelli has swollen.
Turn off the heat and immediately add ¼ teaspoon rose water. Garnish with 6 pistachios (chopped) and rose petals.
Seviyan kheer can be served immediately or chilled. You may need to add more milk, as the vermicelli continues soaking it up (which changes the consistency of the kheer).