Step-by-Step Guide to Make Award-winning Sago and sewai Kheer/Tapioca and Vermicelli Dessert
Hey everyone, hope you're having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, Step-by-Step Guide to Prepare Homemade Sago and sewai Kheer/Tapioca and Vermicelli Dessert. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Sago and sewai Kheer/Tapioca and Vermicelli Dessert, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sago and sewai Kheer/Tapioca and Vermicelli Dessert delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Sago and sewai Kheer/Tapioca and Vermicelli Dessert is 4-6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Sago and sewai Kheer/Tapioca and Vermicelli Dessert estimated approx 12-14 mins.
To begin with this recipe, we have to first prepare a few components. You can have Sago and sewai Kheer/Tapioca and Vermicelli Dessert using 11 ingredients and 4 steps. Here is how you can achieve that.
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We usually prepare a sweet dish on any festive and fasting occasion. I prepared this sweet dessert with sago, Vermicelli,milk. The sweet pink colour came out with grated and cooked Beetroot. I tried out this combination and fall in love with this dessert.
Ingredients and spices that need to be Make ready to make Sago and sewai Kheer/Tapioca and Vermicelli Dessert:
- 1/2 cup sago
- 1/2 cup roasted vermicelli
- 1/2 cup roasted and grated Beetroot
- 2 Tbsp ghee
- 1/2 liter boiled ful cream milk
- 3/4 cup sugar
- 1 pinch salt
- 1 cup water
- 10 cashews
- 1/2 Tsp green cardamom powder
- As required Germinated beetroot to garnish
Steps to make Sago and sewai Kheer/Tapioca and Vermicelli Dessert
- Soak sabudana in 3/4 cup water for 30 minutes. The pearls would swell up.
- In a pan heat ghee. Roast beetroot and cashews. When they were done, add water and salt. Bring to boil with constant stirring.
- Sago turned into pearls. Now add milk and roasted vermicelli and sugar. Mix well and cook on low flame till the kheer thickens.
- Bring down and cool, mix the cardamom powder. The dessert is ready to serve hot/cold.
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