Sabudana Vermicelli Kheer – Sweet Dessert

Step 1: Boil Milk

In a pan, add 1/2 kg (500ml) of milk and bring it to a boil, stirring occasionally.

Step 2: Cook Sabudana

Add 1.5 tbsp of sabudana to the boiling milk. Cook for 10 minutes on a low flame, stirring occasionally, until the sabudana pearls become translucent.

Step 3: Add Vermicelli and Condensed Milk

Add 2 tbsp of vermicelli (sevian) and 4 tbsp of condensed milk to the pan. Mix well to combine all ingredients.

Step 4: Add Sweeteners and Flavor

Add 2 tbsp of sugar and 1/4 tsp of green cardamom powder to the mixture. Mix well to dissolve the sugar.

Step 5: Thicken Kheer

Continue to cook the kheer on a low flame, stirring continuously, until both the vermicelli and sabudana are fully cooked, and the kheer turns creamy and thick.

Step 6: Serve Kheer

Once the kheer has reached the desired creamy and thick consistency, remove it from the heat and transfer it to a serving dish.

Step 7: Garnish and Enjoy

Garnish the kheer with edible silver leaf, sliced almonds, chopped pistachios, and dried rose petals. Serve warm or chilled as desired.

• Enjoy sabudana semiya kheer warm or chilled.