This is a very simple kheer to make and the texture is quite unique, compared to the usual phirnis and other puddings.The overall texture of the Kheer depends on how well the coconut, poppy seeds mixture has been blended. So do avoid making it chunky or too thick a paste
In a vessel, add sufficient water to cook the saboodana and bring it to a boil , till they are all cooked.
Add the coconut chunks, poppy seeds and elaichi in a blender
Blend it to a fine paste, by adding some water
. In a vessel, heat some ghee. Add in the dry fruits and the vermicelli
Roast the vermicelli and dry fruits on a medium flame for 3-4 mins
Pour in the milk and bring it to a boil
To the vessel containing the boiled saboodana, add the ground coconut elaichi mixture and jaggery
Transfer the above mixture to the boiling vermicelli, dry fruits milk mixture
Stir in the ingredients and check for sweetness. You may add additional sugar and elaichi basis your preference at this point. Cook for about 5-8 mins on a medium flame, until the mixture starts to thicken