Sabudana Kheer
Rich, creamy and extremely delicious, Sabudana kheer is an Indian Dessert made with three basic ingredients tapioca pearls (sago), milk, and sugar and flavored with cardamom and saffron.
Ingredients
- 6 cup full fat milk
- 1/2 cup Sabudana
- 15-20 strands saffron
- 1/2 tsp cardamom powder
- 1/4 cup sugar
- 1/4 cup chopped nuts cashew, almonds and pistachios
Instructions
- Wash and soak the sabudana in a cup of warm milk for 30 mins and keep aside. Soak longer to reduce the cooking time. Sabudana will swell up and double up in quantity.
- In a thick-bottomed pot bring milk to a boil. Take a tablespoon or two of the hot milk in a small bowl. Add saffron threads to it and let it soak.
- Add the soaked sabudana to it. Stir well and cover and cook on low heat simmering until the sabudana turns transparent and the milk thickens and reduces.
- Keep stirring in between to prevent the milk from sticking to the bottom of the pan.
- Once the sabudana is cooked and add chopped nuts, saffron soaked in milk, cardamom powder and sugar.
- Mix well, simmer for another 5-10mins and kheer is ready!!
Notes
- Use full fat or whole milk to get that creamy texture in the kheer.
- You can use grated jaggery or finely chopped dates for healthier option. Add these only after the kheer is cooked to prevent it from splitting the milk and changing the flavor.
- Make sabudana kheer with condensed milk as a sweetener. It makes it even more delicious rich and gives a caramel flavor.
- This kheer has a tendency to thicken as it cools. So while serving adjust the consistency by adding water or milk to preference.
- Add tapioca pearls only after the milk gets boiled.
- This pudding thickens after a few hours so don’t add too much sabudana.
- Don’t add sugar to the pudding until the tapioca pearls are cooked otherwise they won’t get cooked properly.