Sabudana Kheer

Published On October 1, 2016
In Article
By Heena Bharat
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Prep Time
240 minutes
Cook Time
20 minutes
Difficulty Level
Intermediate

Ingredients

Large/Small grained Sabudana - 1 Cup (Soaked for 2-4 hours)
Sugar (Raw) - 3/4th Cup
Cardamom Powder - 1/2 tbsp
Saffron/Kesar - 8 to 10 strands (optional)
Cashews - 8 to10
Raisins - 8 to 10
Almonds - 8 to 10
Pistas - 8 to 10
Water - 1/2 Cup
Milk - 1 litre

Instructions

Wash and Soak Sabudana for atleast 2 hours. I use Large grained Sabudana for preparing this Kheer.
Boil milk in a wide and heavy bottomed vessel.
Once the Milk is Boiled,add soaked Sabudana to it. Cook it on a medium flame for about 10 minutes.Keep stirring in every 30 seconds to avoid burning of Milk.
Sabudana seeds must have cooked now. Sabudana becomes translucent in Milk.
You may check this by taking 1 spoon of this Kheer and dropping it back to vessel, Sabudana and Milk should fall/drop together.
If Sabudana and Milk still gets seperated while dropping, cook the Kheer for another 5 minutes on medium flame.
Now add Sugar, Water, Cardamom Powder, Cashews, Raisins, Pistas, Almonds and Saffron to the Kheer. Cook the Kheer for around 3-4 minutes.
This Kheer needs to be cooked with uncovered lid on medium flame,and needs to be stirred continuously.
Switch off the flame now. You may see the Kheer has a Rich and Creamy texture now.
Sabudana Kheer is Ready now. This Kheer can be served Hot as well as cold.
I usually Refrigerate the Kheer for atleast 2 hours and serve it chilled.

Servings : 5-6
Ready in : 20 minutes
Recipe Type : Desserts

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Heena Bharat

Good food creates good memories and can win many hearts. Though basic cooking started in my Mumbai days, but being in Germany for few years, I started missing all Indian food especially street food. This has made me trying new and new dishes at home and even during the lockdown period in india, it has proved to be the need of the hour!!