Vermicelli Kheer

Step 1: Soak Sago

Take 1/2 cup of sago (sabudana) in a bowl and add water to soak it for 1/2 hour.

Step 2: Drain and Transfer Sago

After 1/2 hour, drain the water from the soaked sago. Transfer the sago to a pan.

Step 3: Cook Sago

Add 2 cups of water to the sago in the pan and cook for 10 minutes until it becomes translucent.

Step 4: Rinse Sago

Drain the water from the cooked sago and rinse it with cold water to prevent sticking. Keep aside.

Step 5: Fry Cashew Nuts

Heat 1 tbsp ghee in a pan. Add 2 tbsp cashew nuts and fry until they turn golden brown. Remove the fried cashews and keep them aside.

Step 6: Fry Raisins

Add 2 tbsp raisins to the same pan with ghee and fry until they swell up. Remove the fried raisins and keep them aside.

Step 7: Roast Vermicelli

Add 1/2 cup vermicelli to the remaining ghee in the pan and roast for 2 minutes until it turns light golden brown.

Step 8: Add Milk and Boil

Pour 1 litre milk into the pan with the roasted vermicelli and mix well. Bring the mixture to a boil.

Step 9: Cook Vermicelli

Once boiling, reduce the flame to low and cook for 10-12 minutes, stirring occasionally, until the vermicelli is soft.

Step 10: Add Sago and Condensed Milk

Add the cooked sago to the vermicelli and milk mixture. Give it a good mix. Then, add 200 ml condensed milk and stir well.

Step 11: Continue Cooking

Cook for another 4-5 minutes on low flame, stirring continuously, until the kheer thickens slightly.

Step 12: Add Flavorings

Add 1 tbsp sugar, 1/4 tsp cardamom powder, and a pinch of salt to the kheer. Mix everything well.

Step 13: Finish and Garnish

Switch off the stove. Add the fried cashews and raisins to the kheer and mix gently. The Vermicelli Kheer is now ready to be served.

• Adjust sugar to your taste.

• Serve warm or chilled as per preference.

• Add saffron for extra flavor and color.

• Use different nuts like almonds or pistachios for garnish.