Serves : 2

Ingredients:

• Sago -70 gm
• Vermicelli – 30 gm
• Ghee – 1 tsp
• Milk- 500 gm
• Sugar – 50 gm
• Cardamom powder(optional) – ½ tsp 

Instructions :

Take the ghee in a pan, roast vermicelli in ghee until golden brown. In another pan, first rinse well and then cook in water until they turn translucent & soft. This will take 5-6 minutes.

Take milk in a pot, on medium low flame.

Add vermicelli to it & keep stirring. Once cooked through, add the sago or sabudana to the milk. Keep stirring. 

When milk starts to thicken & turns creamy, add sugar to it & keep stirring.

You can add cardamom powder at this point.

Garnish with pistachio & saffron strands.

The sabudana kheer naturally thickens after cooling, so keep in mind the consistency you want in case you want to serve it cold.