Sago pearls and vermicelli Kheer aka Sabuna aur Sevaiyon ki Kheer is a delicious milk based cold dessert with the flavors of cardamom. This cold dessert is filling and perfect for summers and for Iftar too. The right amount of sweetness and sago pearls gives a lush flavor balanced by the Vermicelli.
Sabudana aur sevaiyo ki kheer needs a little bit of prep as the sago pearls have to soaked for nearly 2 to 3 hours. Once done they are poured in the boiling milk along with vermicelli. The soaked sago peals gives a richness to this kheer making it light thick in consistency.
Sabuna aur Sevaiyon ki Kheer can be flavored with saffron , rose water or cardamom and even vanila. But I feel cardamom gives the best flavor to this kheer also retaining it white color which is another appealing thing for this delicious dessert.
Sabuna aur Sevaiyon ki Kheer Ak Sago Pearls & Vermicelli Kheer
This recipes serves nearly 7 to 8 people.
Ingredients
1/3 cup sago pearls (soaked in water for 3 to 4 hours)
1 litre milk
1 can condense milk
5 pods green cardamom powdered
2 tbsp broken vermicelli
For Garnish: pistachio shreds, almonds & saffron, rose petals
Method
- Soak the sago pearls for 3 to 4 hours. Once soaked, squeeze out water & keep aside.
- Boil the milk & cardamom powder in a deep vessel.
- Add condense milk and give another boil.
- Now add sago pearls and vermicelli.
- Cook for 15-20 minutes till the desired consistency. Not too thick not to thin.
- Once done pour out in individual bowls. Cool and refrigerate.
- Garnish with pistachio and almond shreds, saffron and rose petals.
Huma Kalim
Serves 7 to 8 people
Sago pearls and vermicelli Kheer aka Sabuna aur Sevaiyon ki Kheer is a delicious milk based cold dessert with the flavors of cardamom. This cold dessert is filling and perfect for summers and for Iftar too. The right amount of sweetness and sago pearls gives a lush flavor balanced by the Vermicelli.
4 hrPrep Time
25 minCook Time
4 hr, 25 Total Time
Save RecipeIngredients
- 1/4 cup sago pearls (soaked in water for 3 to 4 hours)
- 1 litre milk
- 1 can condense milk
- 5 pods green cardamom powdered
- 2 tbsp broken vermicelli
- For Garnish: pistachio shreds, almonds & saffron, rose petals
Instructions
- Soak the sago pearls for 3 to 4 hours. Once soaked, squeeze out water & keep aside.
- Boil the milk & cardamom powder in a deep vessel.
- Add condense milk and give another boil.
- Now add sago pearls and vermicelli.
- Cook for 15-20 minutes till the desired consistency. Not too thick not to thin.
- Once done pour out in individual bowls. Cool and refrigerate.
- Garnish with pistachio and almond shreds, saffron and rose petals.
Halawat Timman, Ande ka Burrada, Nawabi Mithaas , Zarda are the few commonly cooked desserts in Ramadan
