cooking time: 30 minutes || preparation time 15 minutes || serves 8 members one cup each
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 )
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..sauté till it starts turning its color ..do not burn…while sauté 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..
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.