### TranslatedIngredients: 1/2 teaspoon Cardamom Powder (Elaichi),50 grams Thin Semiya (Seviyan),1-1/2 liter Milk,Saffron strands - a few,1/2 cup Sugar,4 Badam (Almond) - chopped,4 Pistachios - chopped ### PrepTimeInMins: 5 ### CookTimeInMins: 25 ### TotalTimeInMins: 30 ### Servings: 4 ### Cuisine: Sindhi ### Course: Dessert ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Sindhi Kheerni Recipe, in a sauce bring the milk to a rolling boil. Once the milk has boiled, reduce the flame, and allow the milk to simmer on low flame, until it reduces to half it's quantity. This process will take a good 20 minutes. Ensure the milk is stirred occasionally. Once the milk is reduced, add the cardamom powder, and a few strands of saffron. Next, to this add, the sugar and mix vigorously until the sugar melts. Finally, add in the thin seviyan and wait until the seviyan wilts down and becomes soft. Turn off the flame, transfer the Sindhi Kheerni to a serving platter and garnish with some crushed almonds and pistachiosServe Sindhi Kheerni Recipe with Puri and Jeera Aloo Sabzi for a lazy Sunday breakfast. You could also serve the kheerni after a meal of Make The Hare Pyaz Ki Puri Along With Methi Chana For A Weekend Breakfast!