Saboodana Kheer

Ingredients
- 1 cup Saboodana
- 1 cup milk
- Jaggery broken into small pieces - 3 tbsp
- Elaichi powder - 1 tsp
- Cocunut chunks - 6-8 pieces
- Whole elaichi - 4
- Poppy seeds - 1 tbsp
- Ghee - 2tbsp
- Dry fruits Cashew/Raisins - as much as you like
- Wheat vermicelli - 3 tbsp
Instructions
- In a vessel, add sufficient water to cook the saboodana and bring it to a boil , till they are all cooked.
- Add the coconut chunks, poppy seeds and elaichi in a blender
- Blend it to a fine paste, by adding some water
- . In a vessel, heat some ghee. Add in the dry fruits and the vermicelli
- Roast the vermicelli and dry fruits on a medium flame for 3-4 mins
- Pour in the milk and bring it to a boil
- To the vessel containing the boiled saboodana, add the ground coconut elaichi mixture and jaggery
- Transfer the above mixture to the boiling vermicelli, dry fruits milk mixture
- Stir in the ingredients and check for sweetness. You may add additional sugar and elaichi basis your preference at this point. Cook for about 5-8 mins on a medium flame, until the mixture starts to thicken
- Serve hot by garnishing with some saffron strands
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