Kheer is a famous dessert of India with infinite variations. The main component being milk which is paired with another ingredient to get the desired kheer. Bottle gourd kheer, rice kheer and Sabudana kheer are some of my favorites.
Sabudana is the Hindi name for Sago. These white little pearls are rich in carbohydrates and act as a fuel for the body. We consume sago water mostly when we are sick or have an upset stomach. If you are skinny and wish to gain weight in a healthy way then Sago is the best option.
Today's Sabudana kheer is a delight for sweet lovers. It is easy to put together the only time consuming step being the soaking of sabudana or sago pearls. Sabudana kheer is mostly served with pooris, the pooris in this case being similar to gujiyas that are made during the festival of Holi. Here comes the detailed recipe :-
Ingredients:
- Sabudana - 1 cup
- Milk -2 1/2 cups
- Sugar - 3/4 cup
- Cardamom powder - 1 tsp
- Cashews - few
- Almonds - few
- Ghee - 2 tbsp
Method:
- Wash and soak the sabudana in water for approximately 30 minutes in a cooking vessel.
- Place the vessel on stove (containing both sabudana and water used for soaking) and let the sabudana cook through. May take around 10 to 15 minutes.
- Now add the sugar. You may adjust the sugar level to your liking.
- Once the sugar has dissolved add the cardamom powder. Mix well. Turn out the flame.
- Soak or boil cashews and almonds and cut them very finely.
- In a pan heat ghee and add cashews and almonds and fry till browned. Remove to a plate. (If you wish you can skip this step and add the nuts directly while serving). Add the remaining ghee to the sabudana mixture.
- Heat milk and add it to the prepared sabudana mixture.
- Garnish with fried cashews and almonds.
- Serve immediately or chilled.
Happy Cooking!!!
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