• Heat a pan and add the ghee.

  Add the crushed vermicelli and on a low flame shallow fry it in the ghee till it turns golden.
• Add the milk, nuts, saffron, and cardamom.

  Bring to a boil while stirring occasionally.
• Add 1/4 cup sugar bit by bit to desired sweetness.

  You may not need the entire amount.
• Once it has boiled, turn the flame to low and allow the kheer to cook while scraping the sides and stirring occasionally.
• After 15-20 minutes, the milk will thicken and you can turn off the heat.

To make cardamom powder

• Take 10-12 pods of green cardamom.

  Add 1 tsp sugar.

  Blend all in a nut grinder.

  Store refrigerated in a jar.
• This kheer can be served hot or cold, as a dessert or a main dish with hot pooris or rotis.