Step-by-step
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.
Video
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.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/sabudana-vermicelli-kheer-recipe/