Friday, March 4, 2016
Sabudana kheer
Sabudana kheer
Sabudana kheer (Sago/Tapioca pudding) is one of the most popular traditional festive Indian dessert. This kheer is lightly flavored with cardamom. This is a creamy smooth kheer. Sabudana kheer is easy to digest too. Sabudana kheer naturally thickens after cooling, so keep in mind the consistency if you want to serve it cold. This is quick and easy recipe for any festive occasion. Mahashivratri is coming so i am posting this recipe.
Ingredients:
- Sabudana(Sago/Tapioca) - 1/4 cup
- Whole Milk - 5 cup
- Sugar - 1/4 cup (adjust to taste)
- Cardamom powder - 1/8 teaspoon
- Cashews (chopped) - 12-15
- Almonds (sliced) - 10-12
- Raisins - 2 tablespoon
Methods:
1. Rinse and soak the sabudana in about 1/4 cups of water for at least one hour, Sabudana will soak up most of the water and become light and fluffy.
2. Boil the milk in a heavy bottomed pan. Add sabudana and reduce heat.
3. Keep stirring and make sure it does not burn at the bottom.
4. Cook until the sabudana is soft and has become translucent this should take about 5 to 10 minutes.
5. Add sugar, cardamom powder, cashews, and almonds. Mix it well and let simmer for a few more minutes.
6. Turn off the heat and add raisins. As kheer will cool become little thicker in consistency.
7. Serve hot or cold.
1. Rinse and soak the sabudana in about 1/4 cups of water for at least one hour, Sabudana will soak up most of the water and become light and fluffy.
2. Boil the milk in a heavy bottomed pan. Add sabudana and reduce heat.
3. Keep stirring and make sure it does not burn at the bottom.
4. Cook until the sabudana is soft and has become translucent this should take about 5 to 10 minutes.
5. Add sugar, cardamom powder, cashews, and almonds. Mix it well and let simmer for a few more minutes.
6. Turn off the heat and add raisins. As kheer will cool become little thicker in consistency.
7. Serve hot or cold.
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