Sabudana Vermicelli Kheer Recipe | Sabudana Sago & Semiya Payasam

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sabudana vermicelli kheer recipe | Sabudana And Semiya Payasam – Sago Payasam with detailed photo and video recipe. Perhaps one of the simple, easy and creamy milk pudding dessert recipes made with vermicelli and sago pearls. Basically, a combination of 2 kheer recipes to make perfect and super creamy dessert recipes for all occasions. It is even loaded with a generous amount of nuts which makes it super likeable by all age groups and more importantly for any occasion.
Sabudana Sago & Semiya Payasam


sabudana vermicelli kheer recipe | Sabudana And Semiya Payasam – Sago Payasam with step by step photo and video recipe. Milk-based desserts or kheer recipes are super typical in Indian cuisine. Generally, it is prepared by mixing rice and creamy thick milk which is later cooked and boiled to get a creamy milk dessert. But there are so many variations to this simple dessert recipe. One such simple variation is sabudana vermicelli kheer recipe where both sago pearls and semiya is cooked together as an alternative to rice.

I have to admit this. Perhaps kheer recipe is one of the first dessert recipes I have prepared while I started to cook. Kheer recipe has to be a simple and easy dessert recipe to be tried by any novice cook. However, this is an extension of the simple rice or vermicelli based kheer. Basically, I have used the combination of sabudana and semiya which can make it slightly complicated. Particularly, sago pearls can be complicated to handle. To begin with, soaking has to be with the right amount of water and then boiling with semiya so that it does not dissolve to make it mushy. In other words, I have tried to make it 2 in 1 kheer recipe. But this can be easily extended with 3 in 1 by adding rice grains too. It is totally up to you how do you like to experiment.

Sabudana Vermicelli Kheer Recipe Furthermore, some more additional tips, suggestions and variants to the sabudana vermicelli kheer recipe. Firstly, I would like to heavily recommend you to use full cream thick milk for this or for any kheer recipe. It not only helps to make the kheer rich but also improves the consistency of kheer with less amount of milk. Secondly, once the kheer is prepared and rested, it may thicken with its consistency and may need adding more milk to it. Perhaps, you may have to add milk and boil it to bring it to the right consistency. Lastly, this kheer can be served either hot or chilled. I personally like it hot, but you may serve it even chilled with a scoop of vanilla ice cream.


Finally, I request you to check my other related dessert recipes collection with this post on sabudana vermicelli kheer recipe. It mainly includes my other recipes like Mango Mastani Recipe, Popsicle Recipe 4 ways, Mango Delight Recipe, Rasmalai Recipe, cut kulfi ice cream, vermicelli pudding, caramel toffee, fried milk, pineapple halwa, bounty chocolate. Further to these, I would also like to add some more related recipe categories like,

sabudana vermicelli kheer video recipe:

Recipe card for Sabudana And Semiya Payasam:

Sabudana Sago & Semiya Payasam

Sabudana Vermicelli Kheer Recipe | Sabudana Sago & Semiya Payasam

HEBBARS KITCHEN
easy Sabudana Vermicelli Kheer Recipe | Sabudana Sago & Semiya Payasam
No ratings yet
Prep Time 10 mins
Cook Time 20 mins
Soaking Time 2 hrs
Total Time 2 hrs 30 mins
Course Dessert
Cuisine south indian
Servings 6 Servings
Calories 231 kcal


Ingredients
 

  • ½ cup subudana
  • ½ tbsp ghee
  • 2 tbsp cashew
  • 2 tbsp raisins
  • ½ cup semiya / vermicelli
  • 5 cup milk
  • ½ cup sugar
  • ¼ tsp cardamom powder

Instructions
 

  • firstly, in a bowl take ½ cup subudana and rinse with running water.
  • add ¼ cup 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.

Nutrition

Calories: 231kcalCarbohydrates: 31gProtein: 7gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 28mgSodium: 79mgPotassium: 370mgFiber: 1gSugar: 27gVitamin A: 329IUVitamin C: 1mgCalcium: 253mgIron: 1mg


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How to make sabudana vermicelli kheer with step by step photo:

  1. firstly, in a bowl take ½ cup subudana and rinse with running water.
  2. add ¼ cup of water and soak for 2 hours.
  3. in a pan heat ½ tbsp ghee, add 2 tbsp cashew and 2 tbsp raisins.
  4. roast on low flame until the cashew turns golden brown and crunchy.
  5. keep the roasted cashew and raisins aside.
  6. to the same ghee, add ½ cup semiya.
  7. roast on low flame, until the semiya turns golden brown. keep aside.

  8. in a large kadai take 5 cup milk and get to a boil.
  9. add roasted semiya and boil for 5 minutes.
  10. further, add soaked sabudana and ½ cup sugar. give a good stir.
  11. boil for 5 minutes or until the kheer turns creamy.
  12. now add ¼ tsp cardamom powder and roasted cashew, raisins. mix well.
  13. finally, enjoy sabudana semiya kheer warm or chilled.
    Sabudana Vermicelli Kheer Recipe

notes:

  • firstly, the kheer thickens once cooled, so add milk to adjust the consistency before serving.
  • also, roasting the semiya prevents semiya from turning mushy.
  • additionally, you can also add condensed milk or khova to make kheer richer.
  • finally, sabudana semiya kheer recipe tastes great when served after 30 minutes.