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Vermicelli Sago Halwa

9 Nov

Vermicelli Sago Halwa.

Sago / sabudana is cooked in milk first since it takes long time to cook. Once sago is translucent and cooked, vermicelli added and cooked briefly. Vermicelli sago halwa is flavored with cardamom and garnished with dry fruits. Serve vermicelli sago halwa hot or cold.
Makes: around 4 Servings of Vermicelli Sago Halwa.


Vermicelli 1/4 Cup
Sago / Sabudana 1/8 Cup
Milk 2 – 3 Cups
Green Cardamom 1 Pod
Sugar 1/4 Cup
Cashews 5
Raisins 8
Ghee 1/2 tsp

Method of preparation:

Crush the cardamom and remove all the black seeds.
Pound the black cardamom seeds into powder and keep aside.

Heat ghee in a small pan, add cashews and raisins.
Fry till cashews turn golden brown and remove from heat.

Heat milk in a sauce pot on medium heat.
Add sago and boil the milk till sago turns translucent (around 20 minutes).
Keep stirring the milk frequently to avoid sticking to bottom of the pan.
Once sago is transparent, stir in vermicelli and cardamom powder.
Boil for a minute or two or until the mixture is very thick and remove from heat.
After removing from heat, immediately stir in sugar and fried cashews and raisins.
Pour the vermicelli sago mixture onto a wide plate and let it cool to room temperature.
Once the halwa hardens, cut into pieces and serve vermicelli sago halwa.
Notes: Make sure not to burn the milk.

Suggestions: Make sure sago is cooked well before adding sugar.
Variations: You can also serve the cooked halwa hot before it cools down and becomes solid. Add your choice of dry fruits to the vermicelli sago halwa.
Other Names: Vermicelli Sago Halwa.