Kheer or payasam are of many varieties in India. They are usually made for auspicious occasions and are offered to the Gods. They are versatile and can be made with rice, flattened rice, vermicelli, dry fruits or fruits like mangoes, jackfruit, etc.
They are very easy to make and can be whipped up when you have guests over and need something for dessert.
Vermicelli: ¼ cup
Milk: 1 ½ cup
Condensed milk: 1 tbsp
Ghee: 1 tbsp
Cashew: 1 tbsp
Cardamom powder: ¼ tsp
Raisins: 1 tbsp
Heat a pan and melt the ghee.
Roast the cashews till they are light brown on low heat. When the cashews change color, add the raisins and stir for a minute. Then transfer the cashews and raisin to a bowl.
In the same pan, roast the vermicelli. This step is only if you have plain vermicelli.
Transfer the vermicelli to another bowl.
In the same pan, pour the milk. When it starts boiling, add the vermicelli and cook for 8-10 minutes on medium flame. Keep stirring as it could stick to the bottom.
Now add the condensed milk, dry fruits and cardamom powder.
Check the sweetness. If you need more sweet, add more condensed milk or sugar and cook for 2 minutes.
It can be served either warm or cold.