• Vermicelli (Semiya) - 1/4 cup + 1tbsp
• Sabudana ( Sago) - 1/4 cup
• Full-fat milk - 1ltr. + 1/2 cup (for soak)
• Cashew nuts - 10 to 15 nos.
• Dry grapes - 10 to 15 nos.
• Cardamom powder - 1/4 tsp
• Sugar - 1/2 cup
• Ghee - 1tbsp

1. Dry roast Sabudana for 2 minutes and soak for 30 minutes with milk
2. Heat ghee, add cashew nuts and dry grapes fry it and keep aside
3. Same pan add vermicelli (Semiya) fry it until golden color, keep a side
4. Keep milk for boiling, once boil add soaked Sabudana and sugar get it to boil then cover the half lid and cook for 15 mins. after open lid stir it and add fried semiya after boil again cover half lid and boil for 10 mins, after open stir it and add cashew nuts, dry grapes and cardamom powder mix it and boil for 2 mins then turn off the flame then close lid for half an hour, KHEER IS READY TO SERVE

1. Better taste add fat milk
2. Better use non fried vermicelli
3. Sugar as per sweet can adjust
4. Can add kesar
5. Do not add water to milk
6. do not over roast sago

• https://www.youtube.com/watch?v=PXDLzgXdKuI

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