3 Cups Milk (I used Low Fat)
3 tablespoon Roasted Vermicelli/Semiya (I used MTR Brand)
5 tablespoon Sugar
2 pods of Cardamom Crushed
A pinch of saffron (Optional), Crushed in-between your palms
2 tablespoon almond flakes
1 teaspoon of Ghee
Hooray!!!!! Its my 200th Post!!!!!!!!!!!!!!!! Thought i would be doing this somewhere mid-april, but lot of things got in between. Shifted to a new house, Packing, unpacking, then My Laptop broke-down,i got it back last week. Adding to all these, last Thursday My Darling Kuttu got hurt, while taking steam for his Cold. The Steamer toppled and hot water spilled on his lap, and God!!!! the skin peeled off!!!! Rushed him to Doc, thankfully,it was a superficial Burn, but still needed dressing!!!! Its healing slowly now!!!!
Actually i was planning to bake something for this post. But, then kuttu loves this kheer/Payasam, he calls it noodles payasam!!! So, made this for today’s Neivedhiyam(Offering to God).
In a Microwave-Safe Deep Bowl, take the milk and Set it @ high for 4 minutes. My MW takes approx 4 minutes to boil this quantity of milk. So, set your’s accordingly.
Once the milk Boils, add the vermicelli, give it a stir and cook @ high for 5 minutes. Stirring for every 1 minute.By this time the Vermicelli must have cooked well. If not, Cook @ high for 2 more minutes. Next add sugar and Saffron , and Cook @ medium for 3 more minutes. Take it out of the Microwave.
In another Microwave-Proof Flat Pan, Add a teaspoon of ghee and the almond flakes and cashews, and cook @ high for 4 minutes, Stirring it for every 1 minute. Add the roasted nuts to the Kheer, Stir well and Serve Warm.