Barnyard Vermicelli Kheer

Heat 1 tbsp ghee in a heavy-bottomed pan and roast the vermicelli until golden brown. Set aside.

In the same pan, heat remaining ghee and roast almonds, cashews, and raisins until golden. Set aside.

Boil milk in a heavy-bottomed pan over medium heat.

Add the roasted vermicelli to the boiling milk and cook for 10-12 minutes, stirring occasionally.

Add sugar or jaggery and mix well. Cook for another 5 minutes.

Add cardamom powder and saffron (if using). Mix well.

Add half of the roasted nuts and raisins. Mix gently.

Cook for 2-3 more minutes until the kheer reaches desired consistency.

Garnish with remaining nuts and raisins. Serve hot or chilled.