Vermicelli and Sabu Dana Kheer


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It's s a healthy dessert, easy to prepare and loved by both adults and kids.

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Vermicelli and Sabu Dana Kheer recipe - How to make Vermicelli and Sabu Dana Kheer

Preparation Time:    Cooking Time:    Total Time:     2Makes 2 serving

1 cup sago (sabudana)
1 cup vermicelli (sevaiyan)
1 cup sugar
1/4 cup condensed milk (optional)
1 tsp cardamom (elaichi) powder
1 bay leaf
a pinch of salt
a handful of cashewnut (kaju) and
water as required
  1. Soak the sago for 30 mins.
  2. Squeeze out the extra water and keep aside.
  3. Heat ghee in a pan and roast the vermicelli till golden brown.
  4. Remove the vermicelli in a bowl and in the same pan roast the cashewnuts and raisins, remove from the pan and keep aside.
  5. Boil the milk in a non-stick kadhai, add sugar, milkmaid and bayleaf.
  6. After a few minutes add roasted vermicelli and cook on medium flame for 10 to 15 minutes till it is half cooked.
  7. Then add the soaked sago and cook for a few minutes.
  8. Finally add salt, cardamom powder, cashewnuts and raisins.
  9. Cook for a few seconds.
  10. Serve hot.


  1. Add water if the kheer becomes thick.

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This recipe was contributed by swagatika patra on 19 Aug 2016
Cooking is my passion from childhood... I love to cook whenever I feel bored. I alwayz try to make n...

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