Preparation time: 2 hours
Cooking time: 20 minutes
Serves: 4 servings
Ingredients:
1/2 cup sabudana (tapioca or pearl sago)
4 cups (1 liter) milk
4 tablespoons sugar
1/4 teaspoon cardamom powder (elaichi)
4-5 saffron strands(kesar), dissolved in 1 tablespoon Milk
2 tablespoons sliced almonds (optional)
1/2 cup water
Directions:
Wash sabudana in water and drain them.
Step-2
Soak them in 1/2 cup water for 2 hours.
They will absorb almost all water and their size will increase.
If you want to use large size sabudana, then soak them in 1 cup water for at least 5 hours before cooking.
Step-3
Heat milk in a heavy bottomed pan.
Step-4
When milk comes to boil, add sugar and stir well until it dissolves completely.
Step-5
Add soaked sabudana.
Step-6
Cook them over medium heat until they turn transparent and soft or for around 10-15 minutes. Make sure to stir continuously.
Step-7
Reduce heat to low and add cardamom powder and dissolved saffron.
Step-8
Stir continuously and cook until milk turns thick. It will take approx 5-7 minutes.
Step-9
Turn off heat and transfer prepared sabudana kheer to a serving bowl.
Garnish it with sliced almonds and serve warm or chilled.
Tips and Variations:
When kheer cools down it will become thick as sabudana will absorb almost all milk.
If you want to serve it chilled, then add 1/2 cup milk and mix well before serving.
Taste:
Sweet
Serving Ideas:
Serve it as a warm or chilled dessert on fasting days or with masala puri and aloo curry in party, lunch or dinner.
BBN/SK/AD