2 tablespoons of chopped nuts (raisins,almonds,cashews)
a pinch of saffron (optional)
a pinch of cardamom powder (optional)
Slow cooker method
Setup your slow cooker as per the instructions manual.
Add milk and condensed milk (if using) to bowl and mix them till they combine.
Add sugar,cardamom(if using) and sev and fold them in.
Cover and cook on high for 2 hours 30 minutes.
Transfer the kheer to a different bowl.
Heat ghee in a pan on medium heat, add chopped nuts and switch off gas when they start sizzling (around 20- 30 seconds).
Garnish kheer with chopped nuts and saffron.
Combine milk and condensed milk (if using) in a deep dish wok / kadhai and bring them to boil. Reduce heat and add Sugar, Sev and cardamom and mix well.
Stir continuously until the milk is reduced to the consistency desired (10 - 15 minutes). Take off heat.
Heat ghee in a pan on medium heat, add chopped nuts and take off heat when they start sizzling (around 20- 30 seconds).
Garnish kheer with chopped nuts and serve hot.
- I have used roasted vermicelli instead of roasting them on my own - saves time. If you can't find roasted vermicelli where you live,heat teaspoon of ghee in a pan on medium heat and and roast the vermicelli till they change color (almost light brown). - Also, using condensed milk makes it creamier. If not using condensed milk you may not need to increase the amount of sugar by a tablespoon (or as per taste).
Recipe by Simmer to Slimmer at http://simmertoslimmer.com/sev-kheer/