Procedure

Heat the ghee over a medium flame and once it melts, add the raisins and after they puff up, take them out and keep them aside.Add the deseeded dates and after they are roasted, remove them from the pan and keep them aside. Next you need to put in the blanched and peeled cashews, almonds and pistachios and the charoli nuts, roast them for 2 to 3 minutes and then keep them aside.

In the same ghee add the vermicelli or seviyan and roast on low heat until the vermicelli turns golden brown. Roasting the vermicelli nicely, intensifies the taste of the kheer.

After the vermicelli is roasted, add th milk and allow it to come to a boil.

After the milk comes to a rolling boil, turn down the heat and add the raisins, dates and nuts.

Cook the dry fruits and the vermicelli together in the milk for about15-20 minutes, until it becomes thick and creamy. Stir in the sugar and cook again for 4-5 minutes.

Put in the cardamom powder and mix well.

Garnish with dry fruits and rose petals.

Serves six