Sago vermicelli kheer or payasa is a very traditional dessert which is prepared on festivals and special occasions. Sabudana vermicelli is a popular combination for making kheer. This kheer is prepared with vermicelli and sago and garnished with roasted cashew nuts and raisins. It is very easy to make and delicious too.
Ingredients
- Milk - 1 litre
- Vermicelli - 3/4 cup
- Sago pearls or sabudana - 3/4 cup
- Sugar - 3/4 cup (adjust according to taste)
- Ghee - 2 tablespoons
- Cashew nuts - 10
- Raisins - 10
- Cardamom powder - 1/4 teaspoon
Method
Step 1
HOW TO MAKE SABUDANA VERMICELLI KHEER RECIPE Soak sabudana in enough water for an hour. Drain the water after an hour and set aside
Step 2
Heat 1 tablespoon of ghee in a pan on a medium flame. Add vermicelli and roast them till golden brown. Keep aside.
Step 3
In the same pan, add another 1 tablespoon of ghee. Add cashewnuts and raisins and stir fry till golden brown. Keep it aside.
Step 4
Boil milk in a separate vessel. Once it reaches the boiling point, lower the flame. Add soaked sago pearls or sabudhana and cook on a low flame stirring in between.
Step 5
Once the sago is half cooked, add vermicelli and mix well. Cook on a medium heat till both sago and vermicelli are fully cooked.
Step 6
Add sugar and cardamom powder and simmer on a low flame for another 5 minutes till the sugar is fully dissolved. Add roasted cashewnuts and raisins and mix well.
Step 7
When the kheer starts thickening, switch off the flame and remove the kheer in a serving bowl.
Step 8
Serve sabudana vermicelli kheer warm or chilled.
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