Prep Time : 15 mins Milk – 5 cups Vermicelli/Semiya – 75 grams or 1/2 cup +2 tbsp Sugar -1/2 cup (or as required) Cashew nuts – 8 – 10 Cardamom – 3-4 ( powder it) Raisins -10 -15 Ghee ( clarified butter) – 1 tbsp Preparation Method Tips – To make the kheer more tastier, I powdered a little roasted cashew nuts coarsely and added to the kheer while adding the other cashew nuts. This is optional. Use thick semiya/vermicelli for payasams. I used MTR vermicelli.
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