In a pan with a thick bottom cook the vermicelli until it becomes golden brown. Stir in between to prevent it from burning.

Add the milk, cardamom pods, saffron strands, raisins and sugar. Stir well and let the Sevai Kheer cook on a medium heat with the lid on the pan for 15-20 min (stir in between) or until the vermicelli is cooked. Serve hot or cold. NOTE: if your Sevai Kheer becomes thicker (this will happen because of the starch) add a splash of milk to loosen it up.If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made!