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Ingredients

• 1 liter Whole Milk (full‑fat, fresh)
• 2 teaspoons Ghee (unsalted, melted)
• 90 grams Sevaiya (thin vermicelli) (thin, roasted; can use regular vermicelli)
• 85 grams Granulated Sugar (adjust sweetness to taste)
• 20 grams Unsalted Butter (room temperature, cut into cubes)
• 50 grams Heavy Cream (adds silkiness; can substitute with 100 ml milk)
• 30 grams Mixed Nuts (cashew & almond) (dry roasted, coarsely chopped)
• 6 pods Green Cardamom Pods (fresh, seeds powdered just before adding)
• 10 grams Pistachios (for garnish) (sliced)

Instructions

1. Boil Milk

   Place 1 liter whole milk in the iron kadai, add a splash of water, and bring to a rolling boil over medium‑high heat.

   Time: PT5M

2. Reduce Milk

   Turn the heat to low and let the milk simmer, stirring every few minutes, until it reduces by about one‑quarter (≈15 minutes).

   Time: PT15M

3. Roast Sevaiya

   In a small pan, melt 2 tsp ghee, add 90 g sevaiya and roast on low flame, stirring continuously, until light golden (≈3 minutes).

   Time: PT3M

4. Cook Sevaiya in Milk

   Add the roasted sevaiya to the simmering milk, continue cooking until the sevaiya softens and the kheer thickens (≈5 minutes).

   Time: PT5M

5. Dry‑Roast Nuts

   In the same pan, add a tiny drizzle of ghee and dry‑roast the cashew and almond pieces for 2‑3 minutes until lightly browned.

   Time: PT3M

6. Make Caramel Butter Sauce – Melt Sugar

   In a clean pan, add the 85 g sugar and melt over low flame, swirling the pan, until it turns a deep amber caramel (≈4 minutes).

   Time: PT4M

7. Add Butter to Caramel

   Add 20 g unsalted butter to the caramel, let it melt and combine fully.

   Time: PT1M

8. Incorporate Cream

   Stir in 50 g heavy cream, cooking for another minute until the sauce is glossy.

   Time: PT1M

9. Combine Caramel Sauce with Kheer

   Pour the warm caramel‑butter sauce into the kheer, mix gently until evenly distributed.

   Time: PT1M

10. Add Nuts and Cardamom

    Fold in the chopped roasted nuts and freshly powdered green cardamom (5‑6 pods).

    Time: PT1M

11. Garnish and Serve

    Transfer the kheer to serving bowls, garnish with sliced pistachios and a drizzle of any remaining caramel sauce. Serve warm or at room temperature.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g