Meethe Jave/Vermicelli Pudding
Indian, North Indian
Thick Bottomed Pan
Finely chopped nuts(Almonds, Cashew nuts)
Sugar as per taste
In thick bottomed pan, add milk and keep it to boil on medium flame.
In another pan, dry roast vermicelli till light brown.
Add vermicelli, raisins to milk and mix well.
Lower the flame and cook till the pudding is thick and creamy. Keep the consistency as per your liking.
Add finely chopped nuts serve warm or chilled as per your liking.
Add jaggery if you want to avoid sugar, but the taste and the color of kheer will slightly differ from the the one made with sugar.