(WITH EVAPORATED MILK)
When it comes to kheer i always love the vermicelli kheer and the one with sago i never had before marriage as i always consider sago with milk combo will be like a porridge. As my hubby is a big fan of sago i make this more frequently and i started loving the kheer now a days.
I thank all my friends who wished my son for his birthday in my Previous post.
| SAGO|JAVARISI | 1/4 CUP |
| MILK | 2 CUPS |
| EVAPORATED MILK | 1/2 TIN |
| GHEE | 1 TSP |
| CASHEW NUTS | 6-7 NO |
| CARDAMOM POWDER | A PINCH |
| SUGAR | 4 -5TBLSP |
- Wash and soak the sago in water for 2-3 hours.
- In a pan, add the ghee and fry the cashew nuts till golden brown.
- Keep it aside.
- Drain the water from the soaked javarisi and saute it in the remaining ghee for 2 mins.
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- Add milk to this and boil it in a medium flame sauting in between.
- When it comes to a boil add the evaporated milk and boil this for 10 minutes till you get a nice texture and the milk reduces to 3/4 level.
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- Add sugar and mix well. Switch off the flame and garnish with cashew nuts.
- Add cardamom powder and mix well.
- Serve hot or you can serve chilled too.
- The kheer tasted so yum and the flavor of the evaporated milk was fantastic and we enjoyed it a lot.
Note:
- Condensed milk also can be added and in that case do not add sugar.
- Do not reduce the boil the milk for a long time. The sago will absorb the milk and when the kheer becomes cool. So it will be thickened.
- The same kheer can be made with vermicelli also.
