To begin making Vermicelli & Oats Kheer Recipe, firstly soak the raisins in water.

In a wok or a heavy bottomed pan, dry roast the oats and transfer them to a small bowl.

In the same pan, add ghee and then add cashew nuts and roast them until golden brown.  Once they turn brown then take them out and keep aside.

In a sauce pan, boil the milk until it comes to a boil.  Add vermicelli and keep on stirring it well for about 5-6 minutes and turn the heat to low and allow the vermicelli to get cooked in the milk. 

Once the vermicelli gets cooked, add oats, soaked raisins, sugar and elaichi powder. Stir it all well together. The kheer will thicken because of the oats that we added. 

If the kheer is a little too thick, then add some water and lighten it. Check the sugar and flavors and adjust to your taste. Finally top it with roasted cashewnuts and serve.

Serve Vermicelli & Oats Kheer along with Lahsuni Dal, Bhindi Masala and Tawa Paratha for an everyday meal.