Sabudana Vermicelli Kheer/Shavige Payasa

An easy, yummy and guilt free dessert which can brighten up a dull day!



  • 3/4 cup roasted Vermicelli
  • 1/4 cup sago/sabudana
  • 3 cups milk (2%)
  • ½ cup fat free condensed milk
  • 1/2 cup sugar
  • 2 tsp ghee
  • 1/2 tsp Cardamom powder
  • 5-10 cashew pieces
  • 10-15 raisins


v     Soak the Sago/sabudana in enough water for about 3 hours.


v      Heat the ghee in a heavy bottomed pan over medium heat and fry cashews till golden brown, next add raisins and fry until they plump up. Keep them aside.

 v      Fry the roasted vermicelli for a little while, making sure that it does not burn up. Keep aside.

v      Pour the milk in the same pan bring to boil.

v      Reduce the flame and then add roasted vermicelli, soaked sabudana, sugar, condensed milk and let this simmer for about 20 minutes ( or until it thickens up a little). Stir this whole thing in between, so that it does not settle at the bottom.

(Adding too much condensed milk will make it overtly sweet)

v      Remove from flame and then add cardamom, cashews and raisins. Cool to room temperature. Note that after it is cooled the entire thing will thicken a lot.

v      This can also be served cold by keeping it in the refrigerator.

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