Thursday, October 23, 2014

Here I come up with one more dessert " Vermicelli Kheer." It's also called as Semiya Kheer and semige payasa in Tulu/Kannada.
I have also added Sabudana/Sagu(tapioca pearls) to it.
I wish you all a Very Happy and Prosperous Diwali.
Preparation time: 30 mins
Cooking time: 20 mins
Serves: 7-8
  • Vermicelli: 1 and 1/2 cup
  • Sabudana/Sagu/Tapioca pearls: 1/2 cup
  • Milk: 500 ml
  • Water: 200 ml
  • Sugar: 4-5 tbsp (adjust accordingly)
  • Cardamom: 3 whole
  • Cloves: 3
  • Dry fruits: 1/2 cup
  • Ghee: 3 tbsp
  • Wash 1/2 cup of sabudana in water until you get clear water. Then soak it in a cup of water for 15 mins. Wash again. Then boil the washed sabudana in 2 cups of water, until it turns transparent(takes about 15-20 mins).
  • Then keep aside.


  • In a non stick pan, heat 1 tbsp of ghee. Add dry fruits, heat it and keep aside.
  • In the same pan, add 2 tbsp of ghee, then add clove and cardamom. Heat it.
  • Then add vermicelli, Fry it till it turns slightly brown.
  • Add cooked sabudana.
  • Then add milk and sugar. Mix well. Add water and mix again.
  • Cook till the milk boils.
  • Then add dry fruits and mix again.
  • Serve hot or cold.
  • If you need watery consistency, add water do not add milk. Adding milk makes it very thick and sticky.
  • Wash sabudana properly, or else it will also be sticky.
  • I used only 1/2 cup of sabudana, you can add more.
Step wise pictures:
Cooking tapioca pearls
Heat ghee, the dry fruits, Cardamom, clove and the vermicelli
 Add milk, sugar, sabudana and dry fruits.

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