Vermicelli Pudding/Porridge - Also called as Kheer

Ingredient -
Heavy Cream Milk
Condensed Milk (Sweetened)
Vermicelli (Thin and Roasted)
Dry Fruits(Chopped) I preffer Pistachio, Almonds and Cashews.
Saffron (Kesar) for those who dont know what it is - http://en.wikipedia.org/wiki/Saffron
Cardamom Cloves (2)

Lets begin with -

Take a small cooking pot and heat it on a stove.

Add the heavy milk, use a full carton or half as you need. Let it boil for 5-10mins.

Add vermicelli and split the cardamom to show the grain within then add it to the milk and boil again for 10-12 mins.

Then add the condensed milk, half a tin for a full carton of milk. So use your cooking brain here.....the more you ass the more sweet it gets....hence....

Stir it well and once it comes to a boil add the chopped nuts and saffron (a pinch or two). Saffron will give it a yellow rich color and an intense flavour so don't add too much...

Check to see if the vermicelli is cooked and then put off the stove and pour the Kheer in a container/bowl and place it in the freezer for 1 hour immediately.

The intense cooling makes it thicker and stops the cooking process within the kheer and hence avoids the vermicelli to turn mushy.

Now its done and you can serve it cold...it tastes much better that way......you can garnish it with dry fruits, flower petals (sply rose) or Saffron......and you will love it....but its too many calories too.....