Sago, Vermicelli & Carrot Kheer
- 1/2 litre whole milk
- 3 tsp Sago/Sabudana/Tapioca Pearls
- 50gm Vermicelli/Semiya/Sevai
- 50gm grated Carrots
- 50-75gm Sugar (or as per taste)
- 1 cardamom powdered
- 3 tsp ghee
- 30gm cashewnuts
- 15gm raisins (kishmish)
1. Wash & soak the Sago for 1/2 hour. In a pan, cook the Sago with enough water to cover it (about 1 cup)
2. Heat ghee in a thick bottomed pan and roast the nuts to golden and remove. Add the raisins and fry them just until they swell up a bit and remove. Add Vermicelli & roast slightly, remove it & then add the grated carrots to the same ghee and roast it on a slow flame. Keep aside
3. In the same pan, heat the milk & bring it to a boil, simmer until it thickens. Add the cooked Sago along with the water, roasted Semiya and Carrots to the milk and cook till everything is done halfway
4. Add the sugar and simmer for another 10minutes. Add the roasted cashewnuts & raisins, bring the mixture to a boil and switch off the flame.
5. Serve hot (recommended)
When you cook the Sago, its colour will change from white to translucent and the mixture will look a lot like egg whites.
The Kheer has a tendency to thicken when it cools down, so re-heat it on a very slow flame and add a little warm milk to bring it to the desired consistency before serving.
Adapted from: Spice Your Life