Sabudana Kheer

Sabudana Kheer is a creamy, delicious, gluten-free dessert made with tapioca pearls, milk, and sugar. Perfect for fasting and Navratri.

Recipe Source Link:https://www.mygingergarlickitchen.com/sabudana-kheer/

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RECIPE INGREDIENTS

» For Sabudana Kheer

• 1 cup Sabudana (tapioca pearls)
• Water (for soaking and rinsing)
• 1/4 cup ghee
• 1/4 cup chopped nuts (almonds, cashews, pistachios)
• 10-12 raisins
• 6 tablespoons sugar (or as per taste, up to 1/2 cup)
• 1 liter whole or full-fat milk
• 8-10 saffron strands
• 1/4 teaspoon cardamom powder

RECIPE INSTRUCTIONS

» How to Make Sabudana Kheer

1. Rinse the sabudana 2-3 times until the water runs clear. Add 1 cup of water and soak for 4-5 hours, or until soft. Once soaked, drain the excess water and set the sabudana aside for 10 minutes. Heat 4 tablespoons of ghee in a pan. Add the chopped nuts and roast them for 2-3 minutes on medium-low heat. Then, add the raisins and roast until they swell up. Remove the roasted nuts and raisins onto a plate.
2. In the same pan, add the soaked sabudana and roast for 2-3 minutes, or until they turn translucent. Next, add 4 cups of milk and mix everything well. Bring the milk to a boil over medium-high heat, stirring occasionally to prevent sticking. Once it boils, reduce the heat to medium-low and cook for 3-4 minutes, or until the sabudana is fully cooked. Add the sugar and stir well.
3. Then, add the saffron strands and ground cardamom. Cook for 3-4 more minutes, or until the milk starts to thicken. Simmer for 5-7 minutes, stirring occasionally Finally, add the fried nuts and raisins and mix well. Cook for another minute. Your sabudana kheer is ready. Transfer it to a serving dish, garnish with the fried nuts and saffron, and serve sabudana kheer warm or chilled.

RECIPE NOTES

1. Soak the sabudana for at least 4-5 hours to ensure they cook evenly and have a non-sticky texture.
2. Sautéing sabudana in ghee for 2-3 minutes helps prevent curdling when cooking in milk.