Sabudana Vermicelli Kheer – Sweet Dessert
Main Ingredients
For Garnish
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Boil Milk
In a pan, add 1/2 kg (500ml) of milk and bring it to a boil, stirring occasionally.
Cook Sabudana
Add 1.5 tbsp of sabudana to the boiling milk. Cook for on a low flame, stirring occasionally, until the sabudana pearls become translucent.
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.
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.
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.
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.
Garnish and Enjoy
Garnish the kheer with edible silver leaf, sliced almonds, chopped pistachios, and dried rose petals. Serve warm or chilled as desired.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 1 swap
No Milk?
- Unsweetened almond / soy / oat milk (1:1)
- 1/2 cup evaporated milk + 1/2 cup water (per 1 cup)
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