Sabudana kheer is a creamy ,luscious thick Indian dessert made using tapioca pearls , milk , sugar , cardamom and saffron. It's typically prepared during Navaratri and deepavali .Sabudana is made from tapioca root. It's a processed food high in carbohydrates. In India sabudana is used during fasts ( vrath) during festivals as it gives instant energy boost.
INGREDIENTS
1.Sabudana- 1 cup soaked for 30 minutes
2.Milk- 1/2 litre, full cream milk is preferred as it results in creamy , thick kheer.
3.Sugar - 1/2 cup , you can adjust the quantity as per your taste or substitute with jaggery or palm sugar.
Add condensed milk for more flavour.
4. Cardamom powder - 1 teaspoon, this plays an important role in adding flavour and aroma to kheer.
5.Saffron - few strands , adds nice color and subtle flavour.
6. Dry fruits - Chopped Badam, pistachio and cashew roasted in a teaspoon of ghee.
PREPARATION TIME : 20 MINUTES
PREPARATION
1. Rinse sabudana in running water till the water clears. Soak them in water for 30 minutes.
2. Boil water in a thick bottom pan . Once the water boils add sabudana into it and cook it for 10 minutes or until they float up and lose the opaqueness and become translucent.
3. Add boiled milk to this and cook for 5 minutes. Add sugar , condensed milk , cardamom powder and saffron strands and bring it to a boil. Keep stirring as sabudana might stick to the bottom.of the pan.
4. Once the milk comes to a boil , switch off the flame and serve hot or cold with ghee roasted dey fruits.
