Sabudana Vermicelli Kheer | Semiya Saggubiyyam Payasam

Sweets

Sabudana Vermicelli Kheer | Semiya Saggubiyyam Payasam - There are many types of Kheers, but this Vermicelli, Sabudana, Coconut milk Kheer is one of the tastiest Kheers you have ever heard. And you feel like having more and more. Here is a detailed recipe with images and a video.

Kheer is made in every household on special occasions or festivals. It is made differently by every one.This Kheer tastes different from others. I have used Coconut milk instead of Milk. Jaggery is used to make it more delicious. We have been making this Kheer more frequently as it is really tasty and healthy.

I got this idea after tasting it at my Tamilian friend's house,who stays in Hyderabad.They made it with Sabudana,Vermicelli, Jaggery and Milk. To make it more delicious, I used Coconut Milk and Coconut pieces instead of Milk. Everyone relished it a lot. I am sharing that recipe which received a lot of appreciation.

In the early 90's, Kheer used to be served in all the religious functions and weddings. Later on, it was replaced by Vermicelli and then with Cashew Nut sweets.

Tips

Vermicelli-Sabudana:

Roast Vermicelli and Sabudana together on a low flame till they are roasted fully.

Jaggery:

One cup of Jaggery is sufficient, but you can add more if you want more sweetness.

Coconut Milk:

1.Diluted Coconut Milk is used to make this Kheer. If you use thick Coconut Milk, it becomes hard once it cools down.You can use plain Milk also. I am making it slightly thick.You can use two cups of milk if you want to make it semi liquid.To make coconut milk grind coconut pieces with hot water and strain it through a thin cloth.add more water to it to make it more diluted.

2.If you are using Milk instead of Coconut Milk - boil the Milk to two boils. Remove it from the fire and add melted Jaggery to avoid breaking down the Milk.