Step-by-Step Instructions

1. 1.Boil Milk

   In a pan, add 1/2 kg (500ml) of milk and bring it to a boil, stirring occasionally.

2. 2.Cook Sabudana

   Add 1.5 tbsp of sabudana to the boiling milk. Cook for 10 minutes on a low flame, stirring occasionally, until the sabudana pearls become translucent.

3. 3.Add Vermicelli and Condensed Milk

   Add 2 tbsp of vermicelli (sevian) and 4 tbsp of condensed milk to the pan. Mix well to combine all ingredients.

4. 4.Add Sweeteners and Flavor

   Add 2 tbsp of sugar and 1/4 tsp of green cardamom powder to the mixture. Mix well to dissolve the sugar.

5. 5.Thicken Kheer

   Continue to cook the kheer on a low flame, stirring continuously, until both the vermicelli and sabudana are fully cooked, and the kheer turns creamy and thick.

6. 6.Serve Kheer

   Once the kheer has reached the desired creamy and thick consistency, remove it from the heat and transfer it to a serving dish.

7. 7.Garnish and Enjoy

   Garnish the kheer with edible silver leaf, sliced almonds, chopped pistachios, and dried rose petals. Serve warm or chilled as desired.