Serves : 2
- Sago -70 gm
- Vermicelli – 30 gm
- Ghee – 1 tsp
- Milk- 500 gm
- Sugar – 50 gm
- Cardamom powder(optional) – ½ tsp
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.