Gulkand seviyan kheer recipe with milk, gulkand and sugar

1. 1.Fry the cashews in a heavy-bottom pan in 1 tsp of ghee on medium-low heat. Keep them aside for garnishing.
2.In the same pan, add remaining ghee and vermicelli. Roast them stirring gently for 5 minutes on medium heat. If you are using roasted vermicelli then only cook them for a minute in the ghee.
3.Add milk, gulkand, half of the cashews, raisins and saffron and bring it to a gentle boil. Add sugar and cook on medium low heat for another 10-15 minutes.
4.If the kheer looks thick, add some more milk to it. Add rose essence, stir well and turn the heat off.
5.Serve hot, chilled or as desired.