Sago & Vermicelli Kheer
Yield
4 servingsPrep
10 minCook
40 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | tablespoons |
butter, unsalted
|
|
| 1 | cup |
vermicelli pasta
|
|
| 1 | cup |
sago
|
* |
| 6 ¼ | cups |
milk
hot |
|
| ¼ | teaspoon |
cardamom seeds
crushed |
|
| 2 | tablespoons |
golden raisins
|
|
| 1 | cup |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6E+1 | ml |
butter, unsalted
|
|
| 237 | ml |
vermicelli pasta
|
|
| 237 | ml |
sago
|
* |
| 1.5 | l |
milk
hot |
|
| 1.3 | ml |
cardamom seeds
crushed |
|
| 3E+1 | ml |
golden raisins
|
|
| 237 | ml |
sugar
|
|
Directions
Cook sago in water first until they loose the white color and look transparent.
Set aside. Melt butter in a heavy saucepan. Fry vermicelli until pieces turn golden brown.
This happens rapidly so watch out.
Pour in the hot milk and bring to a simmer.
Adjust heat to keep milk simmering vigorously without letting it boil over.
Add cooked sago (with or without the water), raisins, cardamom.
Let cook for about 20 minutes with frequent stirring.
Add sugar and cook another 5 minutes.
Serve hot or chilled in refrigerator.
