I wanted to start this New Year on a sweet note and found the Vermicelli Badam Kheer at Sreevalli’s Ammaji Recipes
She had given an option of substituting the vermicelli with sago. Since vermicelli kheer / payasam is an usual version I have prepared the kheer using sago.
Sago / Jowari – 4 tbsp, soaked for 1 – 1 ½ hours
Sugar – to taste
Cardamom - seeds from 5 cardamom, powdered
Milk – 300 ml
Almonds / Badam – 20 nos soaked in hot water, peeled and ground to paste
Saffron – 1 generous pinch
Few almonds to garnish
Wash the soaked sago / jowary thrice. Cook the sago with 100 ml water. When it is almost done add the milk and almond paste and cook in medium flame. When the milk starts bubbling add the saffron strands and sugar and keep stirring for about 5 minutes. The kheer will begin to thicken slowly. Add the powdered cardamom and check sweetness. Add more sugar if need be. Turn off heat.
Serve after 5 – 10 minutes garnished with few almond slivers and saffron strands.