Sago and sewai Kheer/Tapioca and Vermicelli Dessert

Name: Sago and sewai Kheer/Tapioca and Vermicelli Dessert
Total time: 840 s
Yield: 4-6 servings
Cuisine: Indian
Ingredients: 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

Dr.Madhumita Mishra @FoodTalking

Odisha

#karwa
#bcam2021
#pink
#cookpadindia

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.

#karwa
#bcam2021
#pink
#cookpadindia

Dr.Madhumita Mishra @FoodTalking

Odisha

#karwa
#bcam2021
#pink
#cookpadindia

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Ingredients

12-14 mins

4-6 servings

1/2 cupsago
1/2 cuproasted vermicelli
1/2 cuproasted and grated Beetroot
2 Tbspghee
1/2 literboiled ful cream milk
3/4 cupsugar
1 pinchsalt
1 cupwater
10cashews
1/2 Tspgreen cardamom powder
As required Germinated beetroot to garnish

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Steps

12-14 mins

1

Soak sabudana in 3/4 cup water for 30 minutes. The pearls would swell up.
2

In a pan heat ghee. Roast beetroot and cashews. When they were done, add water and salt. Bring to boil with constant stirring.
3

Sago turned into pearls. Now add milk and roasted vermicelli and sugar. Mix well and cook on low flame till the kheer thickens.
4

Bring down and cool, mix the cardamom powder. The dessert is ready to serve hot/cold.

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Cooksnaps

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Dr.Madhumita Mishra @FoodTalking

on October 22, 2021 12:09

Odisha

I am a Scientist,working in DEFT , Bhubaneswar Odisha. I have interest in food and nutrition. Love innovative cooking. I like Vegetarian dishes, cook non-veg food for my family and friends. I love to watch and learn from MasterChef India in every season.