Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 8: Garnish and Serve

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

• Use desi ghee for best flavor.

• Stir kheer occasionally while cooling to prevent a skin from forming.

• Adjust sugar to taste; if omitting condensed milk, use 5 tablespoons of sugar initially.

• Do not add too much custard powder, or the kheer will become too thick like pudding.

• Add a pinch of cardamom powder or saffron for added aroma.

• Experiment with different nuts or dried fruits for garnish.