Vermicelli Sago Kheer


Vermicelli Sago Kheer


  • 1/2 cup Toasted vermicelli
  • 1 cup sago
  • 3 cups milk
  • Half a tin or as per taste Condensed milk
  • 1 pinch cardamom powder
  • Few strands saffron
  • Few cashews and raisins 
  • Ghee


  • Wash and soak sago for 4 to 6 hours
  • Cook the roasted vermicelli in boiling water for 3 to 5 minutes. Drain and wash in cold water. It should not be overcooked.
  • Heat ghee, roast the cashews and raisins. Drain and keep aside.
  • Add milk and let the milk boil for 2-4 minutes.
  • Add the sago to the boiling milk and cook until most of them turn clear and then add cooked vermicelli.
  • Add sugar and cardamom powder and cook further till you get the desired consistency.
  • The kheer becomes thick after cooling, so make sure you keep the consistency a little runny.
  • Pour into bowls and garnish with cashews, raisins, and saffron.


Serve chilled or hot, though I always serve the kheers chilled.
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