Sabudana has been around for thousands of years, but it was only introduced in India in the mid-1940s. Since then, it has been a staple in the Indian diet when something light yet filling is the call of the hour. And no, sabudana is not just meant for fasting; you can keep it as a part of your everyday diet, especially if you hanker for sweet nothings now and then. While the likes of boba tea might just give you a sugar rush, saudana, on the other hand, has zero added sugar, which makes it relatively healthy for you to control your sugar intake. Try these dessert recipes below, the next time you want something sweet but lower in calories, this monsoon season.
Sabudana Barfi
Making sabudana barfi requires patience; you have to cook the soaked sabudana with sugar and ghee until it thickens properly. The trick is not to rush it; otherwise, it won't set properly when you cut it into pieces. Follow the same method as you would make barfi, and make big batches during festivals to make the most out of this unique sweet. A wee bit of cardamom while the sabudana cooks makes all the difference. Press some chopped almonds on top before it cools, and you will have a much lighter barfi than the heavy milk-based barfis. Once set, it is cut into squares or diamonds.
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Sabudana Pudding
Sabudana pudding is perhaps the simplest and most comforting dessert among these. It is made with soaked tapioca pearls cooked in bubbling milk or coconut milk. The tapioca pearls have a slight chewiness to them and are mildly sweet, making them light and easy on the palate. Its subtle flavour is also good to pair well with cardamom, saffron, nutmeg or other spices which are added to desserts to add more flavour. A pinch of these will add a nice flavour and fragrance without overpowering the dish.
Sabudana Halwa
This halwa is perfect during fasting days because it's filling and gives you energy. Sabudana halwa is prepared by cooking soaked tapioca pearls with ghee, sugar, and flavoured with cardamom or saffron. The dessert has a glossy appearance and a soft, slightly sticky consistency. Served hot, it is comforting and filling, often garnished with nuts or raisins to add a bit more flavour and enhance the aesthetics of this dessert. You can also casually make this dessert for yourself and your loved ones.
Sabudana Laddoo
Sabudana ladoos are easy to make, just like your good old motichoor laddoos, and everyone will simply love them. To make this sweet dish, just mix the soaked sabudana with jaggery or sugar, add some grated coconut; if you want more flavour and some texture, add grated coconut and roll them into balls. They're perfect as offerings during pujas, and you can easily make them in large quantities during festivals to distribute among relatives and neighbours. They will keep well for several days, which is convenient when you're preparing for celebrations.
Sabudana Phirni
Phirnis are a popular dessert, but here we swap the rice for sabudana. You have to cook sabudana for quite a long time until the milk reduces and becomes thick. The milk will be flavoured with cardamom, and a nice creamy smoothness to it, with the sabudana having a nice chewy quality to it. Typically served chilled, this dessert is perfect for special occasions and festivals. Its subtle taste and mouthfeel make it a good treat that people of all ages can enjoy.
Sabudana Fruit Parfait
If so far, all of these felt way too desi for you, try the sabudana fruit parfait! This layered dessert combines soaked tapioca pearls with fresh seasonal fruits and yoghurt or whipped cream. It’s a refreshing dish that looks quite fancy when you serve it in glass bowls, and kids will like it because of all the colours. Often served chilled, it makes for a light and healthy dessert option during warm weather or festive occasions as well. The layers add visual appeal, and the combination offers a pleasing mix of flavours without being heavy or overly sweet.