Sabudana Kheer is a delicious festive dessert made with sabudana (tapioca pearls) flavored with cardamom and saffron. It finds a place of pride in every menu during Navratri fasts and is a must try. Children too love the texture and flavor of this kheer.
Ingredients
- Sago soaked, 1 serving spoon or 15 gm
- Milk 300 ml
- Saffron (kesar) 4-5 strands
- 1 tablespoon of freshly grated coconut
- Almonds (5-6), soaked and sliced
- Sugar 2 teaspoon. (Minimal amount to your taste)
- Green cardamom powder – ¼ teaspoon
Method
- Soak the sabudana in water for 2 hours. Then drain and keep it aside.
- In the meanwhile, soak saffron flakes in ¼ cup of cold milk for 30 minutes
- Heat the milk in a deep pan and bring it to a boil.
- Add the sabudana pearls to it and keep stirring to avoid sticking of the sabudana at bottom.
- Cook on low heat till the milk thickens a little. Add grated coconut and saffron along with milk.
- Thinly slice the almonds.
- Boil till sabudana becomes soft and translucent.
- When the kheer starts to thicken, add sliced almonds, sugar and green cardamom powder.
- Serve it hot or chill and serve.
DCN TIP
- Sabudana kheer thickens on cooling. So, keep the consistency in mind in case you want to serve it cold.
- One can even add 4-5 crushed makhana to the kheer, to thicken it.
- Cashews, raisins, chiraunji or other seeds can be added to give crunch, flavours and increase the nutritional value of the kheer.
