Step-by-Step Instructions

1. 1.Prepare the Pan and Roast Vermicelli

   Turn on the gas stove. Add 1 tablespoon of ghee to a brass kadhai. Once the ghee melts, add the vermicelli and roast it until it turns light golden brown, stirring continuously for about 2-3 minutes.

2. 2.Prepare Carrots

   Peel and grate the carrots. Set them aside.

3. 3.Roast Carrots with Vermicelli

   Add the grated carrots to the kadhai with the roasted vermicelli. Stir and roast them together for 3-4 minutes until the carrots soften slightly and a fragrant aroma develops.

4. 4.Prepare and Roast Dry Fruits

   Chop the makhana, dates, cashews, almonds, and dry coconut slices. In the same kadhai (or a separate pan), add another tablespoon of ghee. Once melted, add the chopped dry fruits and roast them until they turn golden brown and fragrant, about 2 minutes. Remove the roasted dry fruits and set them aside.

5. 5.Add Milk and Simmer

   Pour the milk into the kadhai with the roasted carrots and vermicelli. Bring the mixture to a boil, then reduce the heat and let it simmer, stirring occasionally, until the vermicelli and carrots are fully cooked and the kheer thickens, about 10-15 minutes.

6. 6.Add Cream and Cardamom

   Add the fresh cream (malai) to the simmering kheer and stir well. Crush the green cardamom pods and add the powder to the kheer for flavor. Continue to simmer for another 2-3 minutes.

7. 7.Add Dry Fruits and Sugar

   Add the roasted dry fruits to the kheer. Then, add the sugar and mix thoroughly until it dissolves completely. Cook for an additional 2-3 minutes, allowing the flavors to meld and the kheer to reach your desired consistency.

8. 8.Serve

   Once the kheer is thick and creamy, turn off the heat. Serve the carrot vermicelli kheer warm or chilled, garnished with a few extra dry fruits if desired.