• Heat milk in a heavy bottom pan. Keep the flames simmer and boil the milk.
• While the milk is boiling, heat a small pan with a teaspoon of ghee and roast the vermicelli. Keep the flame simmer and roast the vermicelli. Do not leave it unattended or else there is a chance of burning.
• Add this roasted vermicelli to the boiling milk. Take care and add slowly. Add a teaspoon of ghee and mix well.
• Adding ghee to the milk ensures the vermicelli doesn't stick to the bottom of the pan. Let the milk continue to boil in medium flame and the vermicelli cook soft.
• The vermicelli will cook soft in 8-10 minutes. Now add sugar and almond meal to this and mix well.
• Adding almond meal, makes the kheer creamier and thicker. Let this boil in medium flame for another 10 minutes
• Pound the cardamom seeds and cloves in a mortar pestle and add it to the kheer. Add saffron along with this. Mix well.
• Heat the same pan in which you roasted vermicelli with a teaspoon of ghee. Add almonds and raisins to it and roast to golden brown. Add this to the kheer and serve the kheer warm.
• Vermicelli kheer thickens as it rests, so if you find the kheer very thick, add ¼ cup of warm milk to it , mix well and serve.

Storing & Serving

• Leftover kheer can be refrigerated for 2 days in an air-tight container. While serving, remove the required kheer in a microwave safe bowl, warm it for 30 seconds - 1 minute and serve warm.
• If you are adding extra milk to alter the consistency of the kheer, make sure you taste check and if needed add a teaspoon of 2 of sugar along with milk, mix well and serve.