Sago and Vermicelli Kheer
12
12
Ingredients
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
|
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.
Nutrition Facts
Serving Size 486g (17.1 oz)Amount per Serving
Calories 61528% of calories from fat
% Daily Value *
Total Fat 19g
29%
Saturated Fat 12g
60%
Trans Fat
0g
Cholesterol 61mg
20%
Sodium 160mg
7%
Total Carbohydrate
34g
34%
Dietary Fiber 2g
6%
Sugars g
Protein
26g
Vitamin A 22%
•
Vitamin C 2%
Calcium 47%
•
Iron 5%
* based on a 2,000 calorie diet
How is this calculated?