Win hearts with my Caramel Kheer!! Caramel Kheer/#CaramelKheer/Caramel Payasam | Sujan Fun Kitchen

Caramel Kheer! The very name sounds so exciting and what better occasion than the culmination of the Tokyo Olympics with a winning spree for India!
The tricky part of the Caramel Kheer is just the Caramel sauce and my video demonstrates the technique extensively. The caramelisation adds a great colour to the Kheer without spending hours to reduce the milk.
I have used everybody’s favourite, Vermicelli for the Caramel Kheer. However, one could use broken rice, rava or lentils instead of vermicelli.
So, hop into #SujanFunKitchen for #CaramelKheer
Let’s make the Caramel Kheer
Ingredients:
Vermicelli - 1 cup
Milk - 4 cups
Sugar - 1 cup
Cashew nuts - as required
Raisins - as required
Cardamom powder - as required
Ghee - 5 or 6 tbsp
Butter - 2 tbsp
Method:
In a pan, heat some ghee
Add the vermicelli and roast to a golden brown
Now, add the milk to the vermicelli and cook everything together stirring continuously
Simmer the flame and allow the vermicelli to boil well in the milk
Meanwhile in a thick pan, melt some butter
Add the sugar and keep stirring occasionally over medium flame
Keep cooking till the sugar starts melting
Continue stirring till all the sugar has melted into a light brown colour
The Caramel Sauce is now ready
Now ensure that the Caramel Sauce is hot - you can add 2 tbsps of hot water to the sauce to retain heat and avoid crystallisation
Now, return to the boiling milk and vermicelli
Once the vermicelli is cooked well and the milk looks creamy thick, add the Caramel Sauce to it
Mix and incorporate the Caramel sauce well into the milk
Now, heat some ghee in a pan and fry the cashews and raisins adding cardamom powder too
Garnish the Caramel Kheer with the roasted Nuts & Raisins.
Serve hot or serve chilled.
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