Thin Vermicelli Kheer

There is'nt anybody in India who has not tasted this dessert. Known as "Kheer" in North and Payasam in South, this is one famous dessert of India. Easy to make yet delicious in taste.

This is one of my favourite desserts. So this is my entry for What's Your Favourite(WYF) - Dessert created by SnackOrama,
Kheer can be made with rice or vermicelli. Here I'm using the thin(almost looks like hair width) vermicelli. Though it takes lot of time to cook, the preparation is quite simple.

Ingredients:
Roasted Thin Vermicelli(Available in Indian grocery stores)
Milk 4 cups
Evapourated milk - 1 tin
Sugar - 1/2 cup
Saffron - 1/2 tsp
Cardamon powder from 4 pods
Salt - a pinch
Raisins & Cashews roasted in Ghee.

Procedure:
Boil the milk and simmer till the reduce to half.
Now add the vermicelli which instantly gets cooked in 5 to 10 minutes.
Add Sugar, Cardamon powder, salt. Mix well. Add more sugar if desired sweetness.
Simmer for 2-3 minutes.
In a seperate sausepan boil the evapourated milk and then add it to the cooked kheer and mix well.
Fry the nuts and raisins in ghee and add to the above mixture.
Garnish with the Saffron if desired the flavour.
Can be served warm, chilled in the fridge for altleast an hour or even at room temperature.

Kheer always becomes very thick if left for sometime before serving. To make it dilute add hot evapourated milk just before serving it.