Heat 2 tsp of ghee (clarified butter) in a kadai on a low flame. When it is hot, add about a handful of cashew nuts and almonds each. Stir continuously and fry them for about one minute or so until the cashew nuts turn slightly golden in color. Then add a handful of raisins to it. (Pro tip: I have used ghee to make the kheer. If you want, you may replace it with butter).

Stir fry them all together now until the raisins swell up as shown in the image below. Remove them all on a plate and keep them aside. (Pro tip: Along with the cashew nus and almonds, you may also add pistachio and dry coconut pieces while roasting).

Now, in the same kadai, put in a cup of unroasted vermicelli. Stir them continuously and fry them on a low flame for a minute or two until they turn golden-brown as shown in the image below.

Check their doneness to ensure that they are not burnt and remove them on a plate. Keep the plate aside. (Pro tip: Cook vermicelli on a low flame always as they cook quickly and get burnt easily on a high flame. Removing them from the hot kadai is also necessary to stop the cooking process and prevent them from turning dark brown).

In the same kadai, take 1 liter of full cream milk. Turn the flame of the gas stove to high. Stir and let the milk come to a boil on a high flame. (Pro tip: Always use full cream milk to make vermicelli kheer. This will make it creamier and thicker).

At this stage, turn the flame to low and add the fried vermicelli to the milk. Stir continuously to prevent lumps from forming. Now turn the flame to high and let it cook until the milk starts to boil again.

When it does, turn the flame to low to medium and let it cook for 12 to 15 minutes. Then, add 5 pieces green cardamom (crushed roughly). (Pro tip: Crushed cardamom enhances the flavor more than cardamom powder. However, you can use ½ tsp of the powder variety if you want).

Mix them nicely and cook until the vermicelli becomes soft. Check the doneness. Add the roasted dry fruits at this stage and mix them nicely.

Now, add ¾ cup of sugar to the kheer. Mix it nicely and cook for another 2 to 3 minutes. (Pro tip: Do not add sugar until the vermicelli is soft or else it will take a lot of time to cook properly. You can adjust the quantity of sugar added to the kheer according to your sweet tolerance).

Now, check the consistency of the kheer. If it is according to your liking, cover it and switch off the flame. Let it sit for another 2 to 3 minutes so that the kheer becomes thicker. (Pro tip: You may serve the vermicelli kheer hot at this stage but serving it chilled will add to the taste experience).

After 2 minutes, remove the cover, give the kheer a nice final mix. Transfer it to a serving bowl and keep it in the fridge for about half an hour.

Your tasty and creamy homemade vermicelli kheer is now ready. Garnish it with a few cashew nuts, raisins and almonds and enjoy.