Ingredients:

• 2 litres – Milk
• 2 cups – Sugar
• 20 strands Saffron (soaked in 1 tbsp Milk for few minutes)
• 10 to 12 Almonds
• 10 to 12 Pistachios (unsalted)
• 3 tbsp – vermicelli (broken)
• 1 tbsp – Ghee for frying the seviyan (vermicelli)
• 10 Cardamoms (peeled)
• 1 cup – water for boiling the Almonds

Method:

1. Lightly heat ghee and saute the vermicelli on a very low flame till they turn golden brown.
2. Stir continuously to see that it does not get burnt. Drain out the ghee.
3. Boil the milk in a heavy bottom vessel.
4. After the first boil, let it simmer, add the vermicelli, cardamoms and the saffron.
5. Keep stirring at regular intervals.
6. Boil till the vermicelli is tender and the quantity of milk reduces to little more than half.
7. Add sugar and boil for few more minutes till the sugar dissolves completely.
8. Boil the almonds and pistachios in water for about 5 mins.
9. Cool and peel off the skin.
10. Cut into thin slices and add it to the khirni.
11. Serve hot.

Recipe courtesy of Anita Raheja