Sabudana Vermicelli Kheer

Sabudana Vermicelli Kheer

• Sabudana / Tapioca -1/4 th cup
• Semiya /Vermicelli -1/4 th cup
• Sugar-1/2 cup or 3/4 th cup (according to the sweetness )
• Milk -1 cup
• Water- 1 cup
• Cashew nuts- a few
• Raisins - a few
• Cardamom powder-1/4 th tsp
• Ghee- 3 tsp ( 1 tsp for roasting the Vermicelli  n 2 tsp for roasting the nuts )

Method
Wash n soak sabudana in just enough water for about an hour . 

In a kadai add a tsp of ghee n on low flame roast the Vermicelli  for sometime ..dont burn them ..take it out .

In water add the soaked sabudana n boil well till the raw smell goes  . dont make it mushy but at the same time it has to be cooked well n soft . 

Boil the milk n add the roasted Vermicelli  in it n cook for a while till its soft , then add the cooked sabudana n boil again for a while stir in between . add sugar n let it diisolve .

In a pan add ghee n then fry cashewnuts and raisins n pour this over the cooked kheer n sprinkle cardamom powder. 

Note : can add extra boiled milk if the kheer is too thick ... 

Serve warm or chilled  .