1 Tbsp Gulkand
3-4 Cups Low-fat milk
2 tsp Ghee
1/3 Cup Sugar
1 Tbsp Saffron
1 Cup Seviyan (vermicelli, thin)
1 tsp Rose essence
1 Tbsp Cashews (halved)
Fry the cashews in a heavy-bottom pan in 1 tsp of ghee on medium-low heat. Keep them aside for garnishing.
In the same pan, add remaining ghee and vermicelli. Roast them stirring gently for 5 minutes on medium heat. If you are using roasted vermicelli then only cook them for a minute in the ghee.
Add milk, gulkand, half of the cashews, raisins and saffron and bring it to a gentle boil. Add sugar and cook on medium low heat for another 10-15 minutes.
If the kheer looks thick, add some more milk to it. Add rose essence, stir well and turn the heat off.
Serve hot, chilled or as desired.