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
Ingredients:
  • 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
Preparation:
  • 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.

advertisement


Method:
  • 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.
Notes:
  • 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.

Kindly leave your suggestions and comments in the comment box below.

Tagged:

0 comments:

Post a Comment

Please leave your comments here, thank you for visiting this page.





advertisement

Recent Popular Posts

Copyright © Sindhoora's Kitchen | Powered by Blogger

Designed by Dr.Rahul Shetty
back to top