Vermicelli sago kheer recipe

                                                           VERMICELLI SAGO KHEER / PAYASAM 

INGREDIENTS

• Bambino vermicelli – ½ cup
• Sago /sabudhana – 4 or 5 tbsp
• Boiled full cream milk – 2.5 cup
• Sugar – ½ cup or as per taste
• Roasted or fried dried fruits – few [ raisins , cashew nut ]
• Cardamom pwdr – ¼ tsp
• Saffron –for garnish [optional ]

PREPARATION

1. Wash and soak the sago for min 2 hrs by sprinking few drops of water. If using mini sago , omit soaking .Cook the soaked sago till transparent , drain and keep aside.
2. Fry the cashews and raisins in little ghee and keep aside.
3. In the same pan roast the vermicelli on low flame by continuously stirring.

METHOD

Boil 2 cup water and add the roasted vermicelli to it and cook upto 75 %. .

Add sugar + cooked sago and mix well.

Add boiled milk + cardamom pwdr and cook for 2 mins on low flames.

Add the fried cashew and raisins, mix well and off the flame.

Serve hot.

NOTES.

1. The kheer thickens after cooling, add more milk and adjust sugar if it thickens .
2. This kheer has to be served hot ,once cooled it thickens and the sago loses its transparency texture.
3. We can add little custard pwdr mixture towards the end.
4. Why not add a drop of vanilla essence for variation of flavour.
5. Use boiled milk ,as sometimes milk curdles .
6. You can reduce sugar and add condensed milk.
7. You can also roast the sago a bit.
8. Instead of sugar you can use jaggery .
9. You can omit sago and make vermicelli payasam or omit vermicelli and make sago payasam in the similar manner.

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