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Ingredients

• 2 tblsp Butter, unsalted
• 25 gm Plain vermicelli
• 25 gm Sultanas
• 25 gm Blanched almonds
• 570 ml Full cream milk
• 50 gm Sugar
• 1 tblsp Ground almonds
• 1/2 tsp Ground cinnamon
• 1/2 tsp Ground cardamom
• 5 drops Vanilla essence

Method

Melt the butter of a low heat and add the vermicelli, sultanas and slivered almonds. Stir and fry until the vermicelli is golden brown (2 - 3 minutes).

Add the milk, sugar and ground almonds and bring to the boil. Simmer gently, stirring frequently, for 20 minutes. Stir in the ground cinnamon and cardamom and remove from the heat.

Allow the kheer to cool slightly and stir in the essence.