Cardamom Spiced Vermicelli Jamun Kheer

Ingredients

• 0.5 cup Roasted vermicelli (Seviyan)
• 4 cups Whole milk
• 0.5 cup Sugar
• 12 pieces Mini Gulab Jamuns (ready-made)
• 0.5 teaspoon Green cardamom powder
• 1 tablespoon Ghee
• 1 pinch Saffron strands(optional)
• 2 tablespoons Slivered almonds and pistachios
• 0.5 teaspoon Rose water(optional)

Instructions

1. 1

   Heat ghee in a heavy-bottomed pan and lightly sauté the roasted vermicelli for 1-2 minutes until fragrant.

2. 2

   Pour in the milk and bring it to a gentle boil over medium heat, stirring occasionally to prevent sticking.

3. 3

   Lower the heat and simmer the milk until the vermicelli is soft and the milk has slightly thickened, about 8-10 minutes.

4. 4

   Add the sugar and saffron strands, stirring well until the sugar is completely dissolved.

5. 5

   Stir in the cardamom powder and rose water, then let the kheer simmer for another 2 minutes.

6. 6

   Gently fold in the mini gulab jamuns, ensuring they are coated in the milk but not broken.

7. 7

   Turn off the heat and garnish with slivered almonds and pistachios.

8. 8

   Serve warm or chilled, depending on your preference.