Creamy Vermicelli Sago Kheer

• Soak small tapioca pearls (sabudana) for an hour

Nutrition values are AI-estimated based on ingredients.

• 50 grams small tapioca pearls (sabudana)
• 1 cup thin, pre-roasted vermicelli (seviyan)
• 1 liter full-cream milk
• 2.5 to 3 tablespoons ghee
• 1/4 to 1/2 cup chopped cashews
• 1/4 to 1/2 cup chopped almonds
• 1/4 to 1/2 cup chopped pistachios
• A handful raisins
• 1/2 teaspoon green cardamom powder
• A couple whole green cardamom pods
• A small pinch saffron strands
• 4-5 tablespoons white granulated sugar (50 grams)

1. 1Melt about 1.5 tablespoons of ghee in a stainless steel kadai on an induction cooktop.
2. 2Add chopped cashews, almonds, and pistachios and fry over low heat until they start to turn lightly golden.
3. 3Introduce raisins and fry until they plump up, then remove all roasted dry fruits from the kadai and set aside.
4. 4Add another large tablespoon of ghee to the kadai.
5. 5Add the pre-roasted vermicelli into the hot ghee and gently sauté for about 1.5 minutes.
6. 6Pour 1 liter of full-cream milk into the kadai with the vermicelli, stir, and bring to a gentle boil, simmering for about 2-3 minutes to soften the vermicelli.
7. 7Add the soaked and drained tapioca pearls (sabudana) to the kheer.
8. 8Cook the kheer for another 4-5 minutes, with occasional stirring, until the sabudana pearls become translucent and fully cooked.
9. 9Stir in green cardamom powder, a couple of whole cardamom pods, and saffron strands.
10. 10Simmer for an additional 2-3 minutes.
11. 11Add approximately 4-5 tablespoons of white granulated sugar and stir until completely dissolved.
12. 12Return the previously fried dry fruits and raisins to the kheer and stir them in.
13. 13Turn off the induction cooktop and serve the kheer warm, garnished with extra cashews, pistachios, and saffron strands.

These instructions are our analysis of the original video. Watch on YouTube →