By Suprita Mitter
October 2, 2024
Sabudana kheer is a creamy, comforting dessert made from tapioca pearls simmered in milk and flavoured with cardamom. Popular during fasting periods like Navratri, this dish is lightly sweetened and can be garnished with nuts and saffron.
1/2 cup sabudana (sago pearls) 4 cups milk 1/4 cup sugar 2-3 green cardamom pods 8-10 cashews 8-10 almonds 8-10 raisins A pinch of saffron 1-2 tbsp ghee
Rinse the sabudana under running water until the water runs clear. Soak the sabudana in water for 2-3 hours until they become soft and double in size. Drain the excess water before cooking.
In a pan, heat the milk over medium flame and bring it to a boil. Stir occasionally to prevent the milk from sticking to the bottom of the pan.
Reduce the heat to low, and add the soaked and drained sabudana. Let the sabudana cook in the milk, stirring frequently. This will take about 15-20 minutes.
Add the sugar, crushed cardamom, and saffron. Stir until the sugar dissolves completely.
Heat ghee in a small pan and lightly fry the cashews, almonds, and raisins until golden. Add them to the kheer.
Once the kheer thickens to your desired consistency, remove it from heat. You can serve sabudana kheer warm or chilled.