Sabudana is also known as Tapioca pearls or saggubiyyam or sago.
It is one ingredient which is used by almost all communities in India during religious fasting days. It is light on stomach and is loaded with carbohydrates.
We generally make sabudana kheer during the Navratri festival or during some of the fasting or vrat days.
Recipe
How to make delicious sabudana kheer
- Rinse the sabudana pearls for few times in running water till the water runs clear. Soak sabudana pearls in water for 15-20 minutes in a thick bottomed pan or sauce pan.
- Place this pan on fire and allow to cook the sabudana pearls till you see all of them starting to float on top… Coming from the bottom. They loose their denseness and become light. The opaqueness in the sabudana pearls gives way to translucency and they start swelling up. This takes about 5-6 minutes on a low to medium flame.
- Next add milk and the cardamom powder and stir.
- add sugar, or jaggery ( gur)
- Continue to simmer till the sabudana pearls have cooked well and the sabudana kheer has thickened. About 20-25 minutes on a low to medium flame. some of the pearls would break too and also help in thickening of the sabudana kheer. These pearls are plain starch and this helps in the thickening of the kheer. Switch off the fire and add cashews and raisins.
If you want then you can garnish the sabudana kheer with saffron strands.
Serve your kids and family, the creamy Sabudana kheer hot or warm or cold.
[Get your La Rasoi Sabudana here]
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