Vermicelli Kheer

Instructions

1. This recipe will make 2 servings.
2. In a pan, heat the ghee or coconut oil over low heat.
3. Add the Vermicelli to the pan and roast it until it turns golden and aromatic.
4. Keep stirring to avoid burning.
5. Pour in the milk or and bring it to a boil. Reduce the heat to low and let the semolina cook, stirring occasionally to prevent lumps.
6. Once the milk has thickened, add jaggery or honey. Stir well until it dissolves and adjust sweetness according to your preference.
7. Add chopped nuts, cardamom powder, and saffron strands (if using). Stir well to infuse the flavors.
8. Let the kheer simmer for a few more minutes until it reaches the desired consistency.
9. Turn off the heat and let the kheer cool down to a warm or chilled temperature.