KHEER | VERMICELLI PUDDING

One of the things I miss most about being away from home is the feeling of belonging. Come September, everything back home bursts into a festive celebration. I don't care much for the public madness that goes on in the name of festivals and the gaudiness of the music blaring everywhere. What I miss is the feeling of being home, with my parents and how everything at home starts feeling special.
Since I moved away from home, I've come to appreciate that time with my family a lot and I miss it dearly.

  The food is always a special spread and there is such a variety of sweets made during the various festive occassions. I made this kheer exactly like my mom makes at home for the occassion of Dassera. This is also my brother's absolute favorite sweet pudding to eat! I'm looking forward to a lot of Indian holidays coming up and have been missing my family a lot.

Although I won't be with them for any of those holidays, I have booked a trip in December to go see everyone. And I just can't wait! The past few weeks have been a blur in a cant-keep-up kind of way! I hope the rest of the weeks leading up to December are a blur in a where-did-that-time-go kind of way!!!

RECIPE
	Prep Time :	10 mins		Serves:	3-4 people
	Cooking Time :	20 mins
	INGREDIENTS
>	1/2 cup Pre-roasted vermicelli
>	1/4 cup Clarified butter/Ghee
	1/2 cup Sugar
>	1/2 cup Milk (2% or higher in fat)
>	5-6 Almonds - pulsed into a meal in a blender
>	2-3 Cardamom pods - peeled and crushed
>	Nutmeg
	INSTRUCTIONS
*	Heat a pan and add clarified butter to it.
*	Once hot, add vermicelli and roast for 30 secs (the pre-roasted vermicelli doesn't require too much roasting time)
*	Add sugar to the mix and let sugar melt, for about 30 secs
*	Add milk and let the milk boil with the vermicelli
*	While the milk is boiling grate Nutmeg into the milk
*	Add almond meal and let everything cook for 5-10 mins on medium high.
*	Adjust amount of milk or add water to get a thinner consistency if required. (see note)
* Note	The consistency of this kheer varies from dry to very thin milk-like consistency. You can adjust the amount of liquid to get desired consistency.