WHISKAFFAIR'S
Heat 1 tablespoon ghee in a heavy bottom pan over low heat.
Add 1 cup (250 g) of sevai to the pan and roast until golden brown in color, stirring very frequently (1-2 minutes).
Remove the roasted sevai from the pan on a plate and keep them aside. Note – Try to remove as many sevai from the pan but if there are few left behind, worry not.
Add 1-liter whole milk to the same pan and bring it to a boil over medium heat, stirring frequently to avoid scorching at the bottom of the pan.
When it comes to a boil, reduce the heat to low and cook for 4-5 minutes, stirring frequently. Keep scraping the sides of the pan while cooking and add the solidified milk back to the pan. Now add the roasted sevai and 15-20 raisins.
Cook for 10-12 minutes or until the kheer thickens to the desired consistency, stirring frequently. Keep in mind that it will thicken further upon cooling. Add 1 teaspoon cardamom powder and ½ cup sugar and mix well.
Cook for another 3-4 minutes. Check for sugar and add more if needed. Garnish with pistachio and almond slivers. Serve hot or chilled.