Sindhi Kheerni (Vermicelli-Sago Kheer)

Blogging Marathon# 28: Week 3/ Day 3
Theme: Sindhi Dishes
Dish: Kheerni with Seviyan & Sago (Semya/ Vermicelli & Saggubiyyam Payasam)

For the 3rd day of BM# 28, I wanted to make a Sindhi dessert, and since I was making for myself, I didn't want to deal with elaborate process and lot of leftovers. After looking high and low for a simple Sindhi dessert I found this Kheerni recipe on Alka's Sindhi Rasoi. She made her kheerni with crushed up seviyan (semya/ vermicelli). 

Upon further googling for Sindhi Kheerni, I found Shobha's recipe that she made with Sabhudana/ Sago pearls. I wasn't sure which one to choose for my kheerni, so I decided to add them both for a creamy and delicious kheer.

In other news, my 8 month old daughter started to crawl last week and in Andhra, if a baby starts crawling we make payasam or kheer (we say in Telugu-"Paakithe Paayasam"). It is quite interesting to see how a baby's developmental milestones are celebrated with food. We make bobbatlu or puranpoli when the baby rolls over ("Borlapadithe bobbatlu") and so on. So I made this kheerni to celebrate my little one's new found ability to explore places.

I actually think I made way too many changes to this dish that I'm not sure if it can be called Sindhi Kheerni. I guess it should be called my version of Sindhi Kheer. 

Ingredients: Serves 3-4
Milk - 2 cups (I used 1% milk)
Heavy Cream - ¼cup (optional, I added it because I had to use it up)
Sugar - ¼cup (use as per your taste)
Vermicelli (Semya) - 3tbsp, lightly crushed (I used MTR roasted vermicelli)
Sago/ Tapioca pearls/ Saggubiyyam - 3tbsp (I used these tapioca pearls)
MTR Badam mix - 2tbsp
Cashews - 1tbsp, chopped
Amonds - 1tbsp, chopped
Raisins - 1tbsp
Green Cardamom - 3-4
Saffron - a pinch

Method:

• Soak sago for 10-15 minutes in water.
• Heat 2tbsp ghee in a heavy bottomed pan; roast the nuts until golden. Set aside.
• In the same pan, roast the vermicelli until lightly golden. Set aside.
• Bring milk and cream (if using) to boil, add cardamom, vermicelli and drained sago. Simmer on medium-low flame until vermicelli and sago are cooked through, about 10-15 minutes.
• Add sugar, badam mix and saffron. Mix well and cook until sugar is melted and mixture thickens a little bit, about 5-7 minutes.
• Finally add the roasted nuts and serve at room temperature or chilled.

Lets check out what my fellow marathoners have cooked today for BM# 28.