Fry about half a cup of broken Indian vermicelli in a spoon of ghee for maybe 3 minutes and set aside. For a decent bowl of kheer, use half a liter of milk and set to boil in a thick bottomed pan. Once it approaches boiling, reduce heat to simmer. Stir occasionally to check for sticking or burning at the bottom. Add cardamom powder and the vermicelli (sevaiya) and continue to cook. When happy with the consistency, add 2 (or more) fat spoons of sugar and some cashews and maybe walnuts, and let simmer for just a few more minutes before taking off the heat. Add a few strands of saffron for flavor, cool and serve!
