MOUTH WATERING DESERTS @ ROBSON ALL INDIA

               SIWAIN KI KHEER
(VERMICELLI  PUDDING WITH DRY FRUITS)
125 gm ghee or vegitable oil
60 gm siwain(vermicelli)
1 litre milk
25gm sugar\
4 silver leaves
50 gm pista and badam(shelled)
a pinch of zafran
1tsp keora water
                                   In a vessel (preferably a iron karhi)put the ghee and fry the siwain ,in batches till it acquires a raddish tige.Set aside(the left or ghee may be utilized for another dish)
                           Put milk in the vessel and bring it to  a boil.when it is about to thicken put in a fried siwain.allow to simmer for a few minutes till the siwain is soft and the milk has thickened.Add sugar and tremove the vessel from the fire.
        NOTE: siwain kee kheer  is usually served cold in eartheren cups(sakore)which not only provide a delightful flavour of there own but absorb the extra moisture in the kheer.The top of the kheer is covered with silver leaf and shredded pistas and badam are sprinkled over it.Zafran ,ground in keora water is also sprinkled over
Serves:8-10