Seviyan/Vermicelli Kheer/Sevai Payasam

Sevai/Vermicelli Kheer

Ingredients:
5 cups milk ( I have used full cream milk)
4 green cardamom, take out the seeds and crush them using a mortar and pestle
3/4 cup sevai/vermicelli ( I have used thin roasted sevai, quantity of sevai will vary depending on it's type)
2 tbsp sweetened condensed milk
1/4 cup + 1 tbsp jaggery, crushed into small pieces (as per taste)
Dry nuts of your choice (I have used cashews, almonds, raisins and pistachio)
Method:
Pour the milk in a heavy bottom pan along with the crushed cardamom seeds and bring the milk to a boil.
Reduce the flame to medium and let the milk cook until it is reduced to 3/4. It took me 12-15 mins to reduce the milk to 3/4 quantity. Keep stirring in between.
Add the condensed milk and cook for another 2-3mins.
Now add the sevai and cook until done. This can take around 10-15 mins depending on the type of sevai
you are using. Stir in between.
Add the dry nuts.
Remove the pan from the flame and add jaggery. Stir to dissolve jaggery. 
Place the pan back on the flame and cook for 2-3 mins on low heat. 
Sevai Kheer is ready to serve. You can serve it hot or cold. I like to cool the kheer and then keep it in the refrigerator for 3-4 hrs before serving.
Tips!
It is advisable to add jaggery little at a time, check the sweetness before adding more of it.
You can use sugar if you don't have jaggery but the quantity will be different.
At times you may be required to roast the sevai/vermicelli before cooking so read the instructions on the pack.  
I have roasted the cashews and almonds in the microwave before adding it to the Kheer.