Sago & vermicelli kheer (pudding)
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Sago & vermicelli kheer (pudding)
  Pudding    Indian  
Last updated 6/12/2012 1:21:07 AM. Recipe ID 53164. Report a problem with this recipe.
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      Title: Sago & vermicelli kheer (pudding)
 Categories: Desserts, Indian
      Yield: 1 Servings
      4 tb Unsalted Butter
      1 c  Vermicelli -- * see note
      1 c  Sago
  6 1/4 c  Hot Milk
    1/4 ts Cardamom Seeds -- crushed
      2 tb Golden Raisins
      1 c  Sugar -- (or to taste)
  * the best are the ones you get in oriental shops) broken into 2 inch
  Cook sago in water first until they loose the white color and look
  transparent. Set aside. Melt butter in a heavy saucepan. Fry
  vermicelli until pieces turn golden brown. This happens rapidly so
  watch out. Pour in the hot milk and bring to a simmer. Adjust heat to
  keep milk simmering vigorously without letting it boil over. Add
  cooked sago (with or without the water), raisins, cardamom.
  Let cook for about 20 minutes with frequent stirring. Add sugar and
  cook another 5 minutes. Serve hot or chilled in refrigerator. One can
  replace the vermicelli with sago but this kind of has a bland taste.

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Recipe ID 53164 (Apr 03, 2005)

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