Sabudana Vermicelli Kheer Recipe

firstly, in a bowl take ½ cup subudana and rinse with running water.

add ¼ cup of water and soak for 2 hours.

in a pan heat ½ tbsp ghee, add 2 tbsp cashew and 2 tbsp raisins.

roast on low flame until the cashew turns golden brown and crunchy.

keep the roasted cashew and raisins aside.

to the same ghee, add ½ cup semiya.

roast on low flame, until the semiya turns golden brown. keep aside.

in a large kadai take 5 cup milk and get to a boil.

add roasted semiya and boil for 5 minutes.

further, add soaked sabudana and ½ cup sugar. give a good stir.

boil for 5 minutes or until the kheer turns creamy.

now add ¼ tsp cardamom powder and roasted cashew, raisins. mix well.

finally, enjoy sabudana semiya kheer warm or chilled.