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# Sabudana Vermicelli Kheer Recipe
## Step-by-step
firstly, in a bowl take ½ cup subudana and rinse with running water.
add ¼ cup of 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.
## 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/](https://hebbarskitchen.com/sabudana-vermicelli-kheer-recipe/)
## Step-by-step