Step-by-Step Instructions

1. 1.Prepare the Nuts

   In a kadhai (wok), add 2 tablespoons of desi ghee. Once melted, add 10-12 cashews and 10-12 almonds. Fry them until they turn light golden brown, then remove them from the pan and set aside.

2. 2.Roast the Vermicelli

   In the same kadhai with the remaining ghee, add 1 cup of vermicelli. Roast the vermicelli until it turns light golden brown, then remove it from the pan and set aside.

3. 3.Boil the Milk

   Add a splash of water to the kadhai to prevent the milk from sticking, then pour in 1 liter of milk. Bring the milk to a rolling boil.

4. 4.Cook Vermicelli in Milk

   Once the milk is boiling, add the roasted vermicelli to the kadhai. Cook on medium flame, stirring continuously, until the vermicelli is about 50% cooked and the kheer starts to thicken.

5. 5.Add Sugar and Finish Cooking

   When the vermicelli is 50% cooked, add 3/4 cup of sugar to the kheer. Stir well to dissolve the sugar and continue cooking for another 5 minutes until the kheer reaches a thick, creamy consistency.

6. 6.Add Dry Fruits and Cardamom

   Once the kheer is ready, add the chopped fried cashews and almonds. Also, add 1/2 teaspoon of cardamom powder. Mix everything thoroughly.

7. 7.Cool and Garnish

   Turn off the gas and let the kheer cool down completely. Once cooled, garnish with whole cashews, almonds, and dried rose petals before serving. Serve chilled for the best taste.