Shevayinchi Kheer

Prepare Flavorings and Nuts

• If using saffron, soak the strands in 2 tablespoons of warm milk and set aside. This helps release its color and aroma.
• Heat 1 tablespoon of ghee in a heavy-bottomed pan or kadai over medium heat.
• Add the chopped cashews and almonds. Sauté for 1-2 minutes until they turn light golden and fragrant.
• Add the raisins and sauté for another 30 seconds until they plump up. Be careful not to burn them.
• Remove the toasted nuts and raisins with a slotted spoon and keep them aside for garnish.

Roast the Vermicelli

• In the same pan, add the remaining 1 tablespoon of ghee.
• Add the broken vermicelli and roast on low-medium heat, stirring continuously.
• Roast for about 3-4 minutes until the vermicelli turns a deep golden brown. This step is crucial for a non-sticky kheer with a nutty aroma.

Cook the Kheer

• Carefully pour the milk into the pan with the roasted vermicelli. Stir immediately to prevent lumps.
• Increase the heat to medium-high and bring the milk to a boil, stirring occasionally.
• Once it boils, reduce the heat to low and let it simmer for 10-12 minutes.
• Stir every few minutes to prevent the kheer from sticking to the bottom of the pan. Cook until the vermicelli is soft and well-cooked.

Add Sweetness and Aromatics

• Once the vermicelli is cooked, add the sugar and stir well until it dissolves completely.
• Add the cardamom powder and the saffron-infused milk to the kheer. Mix well.
• Continue to simmer for another 2-3 minutes for the flavors to meld together. The kheer will thicken slightly.

Garnish and Serve

• Turn off the heat. Stir in half of the reserved toasted nuts and raisins.
• Transfer the Shevayinchi Kheer to serving bowls.
• Garnish with the remaining nuts and raisins.
• Serve warm for a comforting treat, or chill in the refrigerator for a couple of hours and serve cold.