¾ cup (187 grams) mixed unsalted nuts (almonds, cashews, pista)
2 tbsp (30 grams) charoli/chironji seeds
½ tsp cardamom powder (elaichi powder)
2 scoops (16 grams) Prohance D powder
1 cup water
2 tbsp (30 grams) ghee
Instructions
Soak all the nuts and charoli seeds in water for 20 mins.
Heat ghee, add vermicelli and roast nicely until golden brown and gives a nice aroma.
Add skimmed milk to it and allow it to boil on medium flame for 30 minutes.
Meanwhile, chop the nuts into long thin pieces.
In a small pan heat ghee, add the chopped nuts and charoli seeds and roast it till they start turning golden.
Add the nuts to the kheer mixture and allow it to boil with milk.
Add cardamom powder and boil it for another 10-15 minutes till the mixture starts to thicken. Switch off the flame and refrigerate the mixture for 1 hour.
In a bowl, add 2 scoops Prohance D and add 1 cup water. Mix it well till no lumps are there. The mixture should be runny.
Add the cooked vermicelli mixture to the Prohance D mixture and mix well. Serve chilled.
