Ingredients:
Vermicelli 1/4 Cup
Sago / Sabudana 1/8 Cup
Milk 2 – 3 Cups
Green Cardamom 1 Pod
Sugar 1/4 Cup
Cashews 5
Raisins 8
Ghee 1/2 tsp
Sago / Sabudana 1/8 Cup
Milk 2 – 3 Cups
Green Cardamom 1 Pod
Sugar 1/4 Cup
Cashews 5
Raisins 8
Ghee 1/2 tsp
Method of preparation:
Crush the cardamom and remove all the black seeds.
Pound the black cardamom seeds into powder and keep aside.
Pound the black cardamom seeds into powder and keep aside.
Heat ghee in a small pan, add cashews and raisins.
Fry till cashews turn golden brown and remove from heat.
Fry till cashews turn golden brown and remove from heat.
Heat milk in a sauce pot on medium heat.
Add sago and boil the milk till sago turns translucent (around 20 minutes).
Keep stirring the milk frequently to avoid sticking to bottom of the pan.
Once sago is transparent, stir in vermicelli and cardamom powder.
Boil for a minute or two or until the mixture is very thick and remove from heat.
After removing from heat, immediately stir in sugar and fried cashews and raisins.
Pour the vermicelli sago mixture onto a wide plate and let it cool to room temperature.
Once the halwa hardens, cut into pieces and serve vermicelli sago halwa
Add sago and boil the milk till sago turns translucent (around 20 minutes).
Keep stirring the milk frequently to avoid sticking to bottom of the pan.
Once sago is transparent, stir in vermicelli and cardamom powder.
Boil for a minute or two or until the mixture is very thick and remove from heat.
After removing from heat, immediately stir in sugar and fried cashews and raisins.
Pour the vermicelli sago mixture onto a wide plate and let it cool to room temperature.
Once the halwa hardens, cut into pieces and serve vermicelli sago halwa
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