Sago And Vermicelli Kheer (Pudding)

Recipe Ingredients

4 tablespoons	60ml	Unsalted butter
1 cup	237ml	Vermicelli - * see note
1 cup	237ml	Sago
6 1/4 cups	1481ml	Hot milk
1/4 teaspoon	1.3ml	Cardamom seeds - crushed finely
2 tablespoons	30ml	Golden raisins
1 cup	198g / 7oz	Sugar - (or to taste)

Recipe Instructions

* the best are the ones you get in oriental shops) broken into 2 inch pieces.

Cook sago in water first until they loose the white color and look transparent. Set aside. Melt butter in a heavy saucepan. Fry vermicelli until pieces turn golden brown. This happens rapidly so watch out. Pour in the hot milk and bring to a simmer. Adjust heat to keep milk simmering vigorously without letting it boil over. Add cooked sago (with or without the water), raisins, cardamom.

Let cook for about 20 minutes with frequent stirring. Add sugar and cook another 5 minutes. Serve hot or chilled in refrigerator. One can replace the vermicelli with sago but this kind of has a bland taste.

Source:
Ramesh

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