Ingredients
70 gms vermicelli, 25 gms pure ghee, 400 ml milk, 50 gms grain sugar, 5 gms green cardamom, 2 gms cloves, 20 gms whole almonds, 10 gms sultanas / kishmish, for garnishing fresh rose petals
Method
Roughly crush the vermicelli. Cut the almonds into thick slices. Soak the sultana/kismis in hot water and set aside.
Heat the ghee and fry the almonds. Drain and keep aside. Lightly fry the cloves and the cardamom and add the vermicelli. Allow to brown lightly.
Add the milk and bring to a boil. Simmer on a slow fire till the milk thickens. Add sugar and sultanas. Remove from the fire. Allow to cool completely. Adjust the consistency to a kheer. Transfer a portion to a serving bowl and garnish with the fried almonds.