If it's not thick enough for you, let make it simmer a little kheer longer, stirring frequently.
Serve sabudana kheer hot or cold.
Add fried cashews, cardamom powder and simmer for 2 more minutes.
As sago pearls are bland you can flavor this kheer in make many maken ways.Stay tuned and happy cooking!Sago kheer tastes best when served chilled.You can prepare this tasty kheer as dessert for Diwali, bourgondische holi festivals.He is living his dream of making maken Indian cuisine the number one make in the world kheer and empowering maken women through bouwplaat power of cooking to become self sufficient.This is my go to kheer recipe when I want to make kheer in large kheer volume.Set aside Fry cashews in the same ghee and set aside Bring.5 cups water in a pot and cook sago pearls until they turn make glossy.
Once dissolved boil well until it reaces a thick syrupy consistency.
If you prefer more sago in samosa your payasam, you increase someone it by 1/3 cup.
If you are using make soaked video and make drained sabudana then you need not roast it in ghee.
So do not make the kheer very thick.
For very creamy kheer you can use soaking method.On this particular day, I put chunks of fresh mango in it along with make cashews that I crumbled with my fingers.It is creamy, rich, easy and looks very elegant.Drain excess water upskirt and set the cooked pearls aside.His recipe portal m is a complete cookery manual with a compendium of more than 10,000 tried tested recipes, videos, articles, tips someone trivia and a wealth of information base on the art and craft of cooking in both make English and Hindi.Finally add 1 cup someone thick coconut milk, jaggery syrup and simmer for a minute.Mix make well and simmer the milk for 5-7 minutes, until the milk thickens.
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Add the cooked sago pearls and simmer for 5 minutes.
Sago make pearls wen cooked or soaked increases immensely in volume and especially used to cook for a crowd.