Milk 1 liter Badam | almond 20 Sugar 4-5 tbsp Semiya | Vermicelli 1/3 cup Saffron 2 pinches Edible camphor a very small drop (optional) Cashew nuts few Ghee 2 tsp
Roast the semiya in little ghee till golden brown. I used roasted semiya so i skipped this step. Soak badam in hot water for 10 minutes and take out the skin.
In a pan add the roasted semiya and add the milk to this. Keep this in a medium flame and continue to stir this to avoid it getting burnt. Let this cook for 10- 15 minutes till the milk boils and starts reducing in quantity.
Grind the almonds with sugar into a fine paste, if needed add 1-2 tblsp of milk while grinding. Simmer the flame to the lowest and add the ground badam sugar mix to the pan.
Soak the saffron in 2 tblsp of hot milk for 3 minutes. Add this to the pan and mix well.
Fry cashew nuts in ghee and add it to the kheer. Switch off the flame.
Add edible camphor at this stage and mix well. Kheer is ready to serve. Serve hot or cold according to your preference.
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