Sabudana Semiya Kheer – Delicious Dessert
Summary
- This recipe combines sabudana (tapioca pearls) and semiya (vermicelli) to create a rich and creamy kheer, flavored with saffron and cardamom. It's a delightful dessert perfect for special occasions or a sweet treat.
All Ingredients - For Saffron Milk
- Hot milk 1/4 cup
- Saffron strands A pinch
All Ingredients - For Sabudana
- Ghee 1 tbsp
- Sabudana (tapioca pearls) 1 cup
- Water 3 cups
All Ingredients - For Dry Fruits
- Ghee 2 tbsp
- Cashew nuts 3 tbsp
- Raisins 1 tbsp
All Ingredients - For Semiya & Kheer Assembly
- Semiya (vermicelli) 1 cup
- Water 2.5 cups
- Sugar 2 cups
- Milk 750 ml
- Cardamom powder 1 tsp
Tools You'll Need
- Pressure cooker
- Pan
- Bowl
Plan Ahead
Up to 30 min of hands-off time you can shift to earlier.
- Step 1 · Soak30 min
…hot milk into a bowl. Add a pinch of saffron strands and stir. Let it soak for 30 minutes to infuse the color and flavor.
Don't have an ingredient? Try these swaps
No Milk?
- Unsweetened almond / soy / oat milk (1:1)
- 1/2 cup evaporated milk + 1/2 cup water (per 1 cup)
No Saffron?
- 1/4 tsp turmeric (color only, no flavor match)
- 1/2 tsp safflower threads
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare Saffron Milk
Pour 1/4 cup of hot milk into a bowl. Add a pinch of saffron strands and stir. Let it soak for to infuse the color and flavor.
Step 2: Cook Sabudana
Heat 1 tablespoon of ghee in a pressure cooker. Add 1 cup of sabudana and cook on low flame for , stirring continuously. Add 3 cups of water, stir, and close the pressure cooker lid. Cook for 3 whistles on high flame until the sabudana is translucent and soft.
Step 3: Fry Dry Fruits
In a separate pan, heat 2 tablespoons of ghee. Add 3 tablespoons of cashew nuts and fry until they turn golden brown. Remove the cashews and set them aside. In the same ghee, add 1 tablespoon of raisins and fry until they swell up. Remove the raisins and set them aside with the cashews.
Step 4: Roast and Cook Semiya
In the same pan with the remaining ghee, add 1 cup of semiya. Roast on medium flame until it turns light brown. Add 2.5 cups of water and cook on medium flame until the semiya is 80% cooked.
Step 5: Combine and Finish Kheer
Add the cooked sabudana to the semiya mixture and stir. Cook for on high flame. Add 2 cups of sugar and mix well until the sugar dissolves completely. Pour in the saffron-soaked milk and mix. Add 750 ml of milk and mix again. Cook for on high flame, stirring occasionally. Finally, add 1 teaspoon of cardamom powder and the fried dry fruits and nuts. Give it a good mix.
Step 6: Serve
Garnish with a few saffron strands and serve warm or chilled.
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