My Spicyhut

Hi�

cooking time: 30 minutes || preparation time 15 minutes || serves 8 members one cup each

Ingredients :

Milk - 1 Lt ( 10 tea cups)

Vermicelli( semiya) - 1 Cup

Sabudana (saggubiyyam) - 1 Cup

Sugar - 2 cups

Cashew Nuts - 2 tspns

Raisins /dry grapes (kiss miss) - 2 tspns

Ghee � 3 tspn spoons

Elachi - 3 (make it powder )

Procedure:-

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In a frying pan add a tspn of ghee and fry vermicelli (semia) for few minutes ..so that the raw smell goes and the vermicelli wont form lumps..saut� till it starts turning its color ..do not burn�while saut� ting the flame should be low..remove them to a plate after suating.

Now in the same pan add a tspn of ghee and saute the saggubiyyam (sabudana) for 5 to 10 minutes..so that they puff up a bit and will cook very quick in milk�after sauting add them to the milk..

Heat the milk and boil the sabudana till it become soft and transparent �it takes about 15 to 20 minutes..When the sabudana is cooked add the sauted semiya( vermicelli) and cook it for 10 more minutes�if the milk becomes thick..u can add a glass of water or milk to make it loose.off the flame after 10 minutes when the semia is cooked.

Now add� the sugar n stir it well..so that the sugar dissolves.(sugar can be adjusted to ur taste)

Add elachi powder .

Now in frying pan add a tspn of ghee n heat it..saute cashews and kiss miss�when the kiss miss puffs up n turn to little dark in color..off the flame n pour them on kheer along with the ghee remained in the pan..

Note:

You can take half sugar n half jagree for better taste.

later if the Kheer becomes too thick..u can add little milk to it n boil it for 2 minutes in microwave oven or on stove.

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