Tuesday, 26 March 2013

Vermicelli kheer


2 cup Milk
½ cup Roasted Vermicelli
½ cup Sugar or as per taste
2 tbsp Almonds slices
½ tsp Cardamom powder (elachi powder)

Pinch nutmeg powder


Boil milk in a heavy bottomed pan, add  vermicelli and sugar cook it on low flame. Add nutmeg powder and cardamom (elachi powder), while stirring continuously for 10 minutes or until the milk is slightly thickened. Garnish with almonds slices. Serve vermicelli kheer chilled.

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