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Spice Level: Medium
The secret to making authentic, thick sabudana kheer is to pre-soak medium-sized sago pearls for several hours. Also boils the milk until sufficiently thick, when you add the pearls to the milk.
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Kheer is prepared for most festivals and sabudana kheer is especially important for many Hindu occasions like Navratri (nine days prior to Dusshera or Ramanavami) because it is made with sago pearls and not grains like rice or wheat, which are avoided by devout people during those days.
- Milk (4 cups)
- Tapioca pearls (sabudana) (3/4 cup)
- Sugar (1/2 cup)
- Cardamom powder (elaichi) (1/4 tsp)
- Saffron (zafran/kesar) (1/4 tsp)
- Slivered pistachios (2-3 tbsp)
- Wash sabudana and soak it in 1 1/2 cups of water.
- Heat milk in a heavy-bottomed vessel and keep stirring for 10 mins on a low flame until it thickens and is pale pink in colour.
- Rinse the soaked sabudana to remove starch and add it to the milk.
- Cook the mixture for another 5 mins, stirring frequently.
- Now add in sugar, saffron and cardamom powder and cook for another 3–5 mins.
- Remove from the heat and garnish with slivered pistachios.
- A thicker sabudana kheer tastes best and it can be served warm or cold, so refrigerate for an hour or two before serving.