Step-by-Step Instructions

1. 1.Roast Sewai

   Heat 2 tablespoons of desi ghee in a pan. Add 1/2 cup of sewai (vermicelli) and roast on low flame for 2-3 minutes until it turns golden brown.

2. 2.Boil Milk and Add Sugar

   In the same pan, add 3 cups of milk and bring it to a boil. Once boiling, add 2 tablespoons of sugar (add 5 tablespoons if not using condensed milk later) and stir until the sugar dissolves.

3. 3.Cook Sewai in Milk

   Add the roasted sewai to the boiling milk. Cook on low flame for 7-8 minutes, stirring occasionally, until the sewai is tender.

4. 4.Prepare Custard Mixture

   In a separate bowl, take 1 1/2 tablespoons of custard powder. Add 1/2 cup of milk to it and mix well until there are no lumps and it forms a smooth paste.

5. 5.Add Custard to Kheer

   Pour the prepared custard mixture into the simmering kheer. Stir continuously for 2-3 minutes on medium flame until the kheer thickens slightly.

6. 6.Add Condensed Milk and Finish Cooking

   Add 2 tablespoons of condensed milk (optional) and stir well. Bring the kheer to one final boil, then turn off the gas.

7. 7.Cool and Chill

   Transfer the kheer to a serving bowl. Let it cool down to room temperature, stirring occasionally to prevent a skin from forming. Once at room temperature, refrigerate for at least 2 hours until thoroughly chilled and set.

8. 8.Garnish and Serve

   Garnish the chilled kheer with sliced almonds, chopped cashews, sliced pistachios, and tutti frutti as desired. Serve cold.