This recipe was made, photographed and gifted to me by my friend Tariq Mahmud Jatala.
Milk Cream 50 grams.
Sliced Pistachio and Almonds ( boiled, peeled of and sliced )
Method of Cooking:
Fry vermicelli and a negligible quantity of cardamom grains in little butter or ghee on low flame for about 3 minutes.
Do not let it darken or stick. Add milk and milk cream, stir and let the material boil.
When it starts bubbling put sugar (or sweetener, if advised) according to taste.
Add a little quantity of almonds too, stir and wait till the bubbling starts again.
Save yourself from bursting of sweat bubbles for about two minutes and lift the cooking pan from the burner.
Pour kheer into bowl or cups and decorate it with almond, pista and cardamom grains.