Sago Vermicelli Kheer is a delicious recipe which enriched with milk cashew and saffron.
Lets see the preparation
Ingredients :
Vermicelli / Semiya - 1 cup
Sago / Javvarisi - 4tbsp (cooked)
Full Fat Milk - 1 L
Sugar - 3/4 cup or as per taste
Ghee - 2 tbsp
Cardmom - 1/2 tsp
Cashew nuts - 8-10
Raisins - 10
Saffron - few strands
Salt - 1 pinch
Method :
Heat a heavy bottomed pan with ghee , add cashew nuts and raisins. Fried it until cashew nuts turns to golden colour and raisins fried well. Keep it aside
Add Vermicelli in the same pan , fry it till vermicelli becomes light brown colour.
Boil the full fat milk in a pan for 10 minutes. Then add fried Vermicelli , cooked sago / javvarisi.
Once vermicelli cooked well , add sugar ,salt , cardamom ,fried cashew nuts and raisins into the kheer. Mix it very well , boil for 5 more minutes and turned off the flame.
Garnish with few saffron strands.
Sago Vermicelli Kheer is ready to eat.
Serve hot or cold.
Love Cook Joy.
Lets see the preparation
Ingredients :
Vermicelli / Semiya - 1 cup
Sago / Javvarisi - 4tbsp (cooked)
Full Fat Milk - 1 L
Sugar - 3/4 cup or as per taste
Ghee - 2 tbsp
Cardmom - 1/2 tsp
Cashew nuts - 8-10
Raisins - 10
Saffron - few strands
Salt - 1 pinch
Method :
Heat a heavy bottomed pan with ghee , add cashew nuts and raisins. Fried it until cashew nuts turns to golden colour and raisins fried well. Keep it aside
Add Vermicelli in the same pan , fry it till vermicelli becomes light brown colour.
Boil the full fat milk in a pan for 10 minutes. Then add fried Vermicelli , cooked sago / javvarisi.
Once vermicelli cooked well , add sugar ,salt , cardamom ,fried cashew nuts and raisins into the kheer. Mix it very well , boil for 5 more minutes and turned off the flame.
Garnish with few saffron strands.
Sago Vermicelli Kheer is ready to eat.
Serve hot or cold.
Love Cook Joy.
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