Sabudana (Sagu) Kheer


  • Sabudana – 1 cup
  • Milk –  3 cups
  • Sugar – 1/2 cup
  • cashew (Kaju) – 12/15 pieces
  • Ghee – 1/2 tsp (for frying kaju)
  • Elaichi powder – 1 tsp


Wash the sabudana 2/3 times to remove the dirt and extra starch.Soak it in enough water overnight.It will soak water and swell in size.

Heat milk in a sauce pan and keep aside. Fry kaju with ghee and keep aside.

Heat 1 cup water in a kadai. Add sabudana into it and cook in medium flame for 2/3 minutes. Once the water becomes thick and sabudana becomes translucent, add milk into it. Keep stirring in medium flame to prevent it from burning at the base till sabudana becomes completely translucent. This is the sign that sabudana is cooked properly.

Once the kheer becomes thick, add sugar and stir for 2 more minutes.Switch off the flame. Add fried kaju. Sprinkle elaichi powder on the top of the kheer.

Serve chilled for better taste.

Note: You can add condensed milk for better taste.




Semiya khiri


  1. Vermicelli – 1 cup
  2. Milk – 2 cups
  3. Sugar – 1/2 cup
  4. Ghee – 1 tbsp
  5. Cashew – 1 tbsp
  6. Kismis – 1 tbsp
  7. Cardamom – 3 green
  8. Salt – 1 pinch


Heat ghee in a pan. Fry the cashew and kismis in it and keep aside. Now fry the vermicelli in the same ghee till golden brown.

Heat milk in another pan in parallel. When it is boiled, add it to the fried vermicelli pan. Add sugar,salt in to it and Keep srirring. When it’s getting proper consistency, switch off the flame.

Add fried cashew and kismis into it and mix properly. Sprinkle cardamom powder above the kheer and cover for some time.

Serve hot with parotha.

Note: The milk will be absorbed by the vermicelli and it’ll become too dry easily. To avoid this, switch off the flame when it is still runny.