Semiya and Sabhudana Kheer

Normally I have prepare this traditional delicious sweet with semiya combained with little quantity of sabudana/saggubiyyam. This most often made, delicious keer/pudding is simple and can made any festival time or any occassion. I planned to prepare this keer tomorrow ie June 9th is my daughters birthday. Let us see how to prepare. As I already told method is simple although it is traditional dish, years passed,
method has not changed.

Ingredients For 4 to 5 persons

• Fine semiya       1 cup
• Sabudana          10 tbsp
• Whole milk        1 Ltr
• Sugar                 100 gms (adjust according to )
• Kaju/cashew nuts and kismis
• Cardamon          3 (powder the seeds)
• Fresh ghee          2 tbsp

How to prepare

1. Take little thick bottom vessel.
2. Add ghee, heat it on low flame . Roast kaju and kismis separately. Keep it in the plate separately.
3. In the same vessel add  semiya. Fry this on low flame till it turns golden brown and give off raw smell.
4. Keep it aside.
5. Add milk in the same vessel. Let the milk oil.
6. Then add semiya and sabhudana . Boil for 10 minutes. See the semiya floats and sabhudana becomes transparent.
7. Now add sugar and powdered cardamon. Stir well on low flame till  for 5 minutes. See the consistency. Switch off the stove when you feel the consistency is right.
8. Finally mix the roasted kaju and kismis to the keer .

I served hot kheer with poori for my daughters birthday.