Sabudana Kheer: A Creamy Indian Tapioca Pudding

Indian dessert Sabudana Kheer is a delicious and reassuring dessert made by adding Sabudana also known as Sabu Moti with milk sugar and is a favorite dish especially during fasting days like Navratri, Shivratri and Ekadashi; However, it is also loved as a reassuring snack after any meal. Sabudans are a great dessert for people of all ages due to their chewiness, which is irresistible when combined with the creamy milk

For individuals who cannot eat gluten due to dietary restrictions, this simple formula is a great option because it is simple, requires few ingredients, and is naturally gluten-free. The preparation of this luscious and sugary treat can be accomplished in just a few easy steps, so let’s get started!

Why You’ll Love Sabudana Kheer

Sabudana Kheer is a dessert that is both opulent and reassuring, as it achieves the ideal equilibrium between the combination of sweetness and creaminess. Great for festive occasions, fasting days, or just as a relaxing end to any meal. Because it can be served hot or cold, it is ideal for any occasion. Any sweets lover will know that this kheer is a dessert as it is mixed with sabuk mukti, milk and aromatic spices

The addition of dried fruits not only adds flavor but also lightens the dish, making every bite more enjoyable. This delicious recipe is simple, healthy, and will be enjoyed by people of all ages no matter their age!

If you give this Sabudana Kheer recipe a shot today, you can enjoy the ideal combination of sweet and savory elements that this traditional Indian dish has to offer.

What is Sabudana Kheer?

Sabudana Kheer, which is also referred to as Sago Pudding, is a delicacy that is very simple to prepare and requires only a few ingredients. It is a treat that is both luxurious and creamy. Tapioca pearls are first cooked in milk until they become transparent and soft. After that, they are sweetened with sugar and flavoured with aromatic spices such as cardamom and saffron throughout the cooking process. An assortment of nuts, like as almonds and pistachios, are used to decorate the kheer, which gives the dish a crunch and a different texture.

Health Benefits

• Pearls made from tapioca are an excellent source of carbohydrates, which not only provide you energy but also help you feel full for extended periods of time.
• Kheer contains milk, which is rich in calcium and protein, both of which are needed for maintaining healthy bones and muscles.
• The kheer contains nuts that are rich in beneficial fats, vitamins, and minerals, all of which contribute to the general health and well-being of the individual.
• Saffron, which is present in the kheer, imparts a mild flavour and colour to the dish, in addition to the antioxidant characteristics that it possesses.

Ingredients

• ½ cup sabudana or sago (tapioca pearls)
• 2 cups water
• 2 cups whole milk
• Add 4 to 5 tablespoons of sugar or raw sugar – as needed
• ½ teaspoon green cardamom powder or 4 to 5 crushed cardamom greens with mortar and pepper
• 2 tablespoon cashews – chopped or preferred nuts
• ½ tablespoon raisins
• 3 to 4 strands of saffron

Instructions

Soaking Sabudana

1. Sabudana pearls should be washed until the water is completely free of any trace of starch.
2. If you are going to make the kheer, you should use a sauce pan or a pan with a thick bottom.
3. In a pan, combine the water and the sabudana pearls that have been rinsed.
4. The pearls should be allowed to soak in the water for fifteen to twenty minutes while the lid is on.

Making sabudana kheer

1. Later put this pan on the hob and start cooking the sabudana pearls.
2. Meanwhile heat or warm the milk too. No need to boil the milk.
3. Add the milk to the pan four to five minutes later and keep cooking.
4. Add sugar and green cardamom powder; simmer until the sabudana have cooked well and softened – for roughly 20 to 25 minutes on a low to medium heat.
5. After very good cooking, the sabudana pearls should be soft and seem translucent. They ought not to be chewy or firm or dense. They must so be cooked for some additional time.
6. A steady stir will prevent the cooked sabudana from sticking to the pan.
7. After turning off heat, mix cashews and raisins. Taste it and, should the kheer taste less sweet, increase the sugar content.
8. To quickly vary the kheer’s consistency, add less or more milk. Remember that consistency gets thinner as cools.
9. Garnish with a few saffron strands while serving.
10. Serve Sabudana Kheer hot or warm or chilled.

Tips for Making Sabudana Kheer

• Adjust the Consistency: If you prefer a thicker kheer, cook it for a bit longer, allowing the milk to reduce. If it is too thick, you can add more milk to adjust the consistency.
• Vegan version: You can easily make this recipe vegan by substituting coconut milk or almond milk for regular milk. The coconut will give a slightly different taste but adds a richness of flavour.
• Sweet: Adjust the amount of sugar according to your preferred sweetness. You can also use molasses or honey as an additional sweetener for a more natural product.
• Flavors: Add a few stars of saffron for extra flavor and a beautiful golden color. This also adds to the flavor of the dish.
• Consistency: Make sure the sago is well soaked before cooking. Overcooked sago can get mushy, so keep an eye on it as it simmers.

Serving Suggestions

• If you want to make a warm dessert, serve the Sabudana Kheer warm. If you want a refreshing treat, serve it cooled.
• To ensure that you have a well-rounded meal during religious observances, you should combine it with savoury fasting meals such as sabudana khichdi.
• When given as a solitary dessert after a conventional Indian meal, it can also be served as an option.

Conclusion

Sabudana Kheer is an Indian delicacy that has stood the test of time. It is a very simple dish to prepare yet very tasty to eat. It is a treat that can be enjoyed in any season, hot or cold, and, when served, is sure to win hearts and become a family favorite because of its velvety smoothness, which is accented by the subtle sweetness of sugar and the perfume of cardamom. I urge you to bake this recipe now so you can bring reassuring traditional Indian flavors into your home.

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