May 17, 2018

Sabudana Sevayyan Kheer | Sago Vermicelli Pudding

Any celebration is incomplete without a sweet treat.. what best way to celebrate the good news of my blog being selected under the top 200 Indian Food blogs by Feedspot . I thank Mr Anuj Agarwal and his team for this wonderful appreciation and listing of my blog in this space.
I know , I am little late in making this post as I was on a short break and could not immediately share this news with all of you .
Without further ado,let me get to the recipe of this yummy sweet which is indeed a treat to the taste buds . Most people get scared to make Kheer / payasam using Sago because it tends to get gooey and soggy or at times just melts in the kheer. I have given some fail proof and fool proof tips which will help in getting the perfect Sago kheer.

Preparation time : 30 mins
Cooking time : 15 mins
Complexity : medium
Serves : 3-4



Ingredients

1/2 litre milk - boiled
3 teaspoons sago / sabudana / jawwarsi
1 tablespoon of vermicelly / semia / sevvayyan
few strands of saffron
few cashewnuts
1 tablespoon ghee /clarified butter
3/4th - 1 cup sugar - or a little more as needed.
1 tsp cardamom powder

Method

  • Wash and soak the sago pearls for about 30 mins in water and drain . The sago pearls would have soaked the water and bloated up well.
  • In a pan, heat some 1/2 tablespoon ghee , roast the vermicelli and sago until the vermicelli turns crisp and golden brown and the sago pearls are coated well with ghee.
  • Now slowly add in the boiled milk and keep stirring and cook on low flame until the milk thickens . The sago turns glossy and gives a glass like appearance which is the indication that the sago is cooked well.
  • Add the sugar, saffron strands and further cook for a while till the sugar dissolves well and the milk gets a lovely color due to the presence of saffron.
  • Lastly,add the cardamom powder ,cashews roasted in ghee and turn off the stove.
  • Serve it warm or chilled as per your liking and enjoy the yummy dessert.

Tips:
  1. Soaking the sago in water and then roasting ensures that the sago pearls get cooked well and do not disintegrate in the kheer
  2. On adding milk and cooking the sago and vermicelli,they turn glossy and beautiful ,indicating that the sago are perfectly cooked.



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