Add sevai and roast till golden brown on low heat.
Remove from the pan and keep aside.
Heat milk in the same pan.
When it comes to a boil, add sevai and raisins.
Cook till the kheer thickens to the desired consistency. ( Keep in mind that it will thicken further upon cooling )
Add cardamom powder and sugar and mix well.
Transfer the kheer in a serving bowl.
Garnish with pistachio and almond slivers.
Serve hot or chilled.
You can easily double or triple this recipe if you are making it for a large crowd.Always use whole cream milk as it gives the best results. It makes the Kheer nice, rich, and creamy.Roast the seviyan on low flame, to avoid burning. If you roast them on high flame, they will become brown without roasting properly.The amount of vermicelli depends on how you want your kheer to be. If you want it thick add in more, if you want thin, add in less.I would recommend refrigerating this Kheer before serving, as it tastes the best when chilled.For more richness and flavor, you can also add in cloves, saffron, rose water, and top it with some fresh rose petals.