JAVARISI PAYASAM | SABUDANA KHEER

(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.

• 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.

• 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.