Creamy Sabudana Kheer: Traditional DessertVeg
Indulge in the creamy, comforting goodness of traditional Sabudana Kheer. This elegant tapioca pudding is the perfect dessert for fasting days or whenever you crave a sweet, nutty treat. Follow this simple guide to prepare a rich, milk-based delight infused with aromatic cardamom, fragrant saffron, and a generous crunch of premium dry fruits like almonds, cashews, and pistachios. It is a timeless classic that brings warmth and joy to every single spoonful.
Ingredients
1 cup Sago pearls (Sabudana)
1 Milk
1 cup Sugar
10 Almonds (Chopped)
10 Pistachios (chopped)
10 Cashew (chopped)
Chironji (1 tbsp)
8 Saffron Strands
2 pinch Cardamom Powder
1 cup Water
For garnishing Saffron Strands
Mixed Dry Fruits - For Garnishing
Instructions
Step 1— Soaking the Sabudana
1
Wash the sabudana thoroughly under cold water to remove excess starch and any impurities. Drain the water completely.
2
Soak the cleaned sabudana in 1 cup of water for approximately 3 hours. The pearls should bloom and become soft without turning mushy or gooey.
Step 2— Cooking the Kheer
1
Pour 1 liter of milk into a pot and bring it to a boil over high heat.
2
Once the milk reaches a boil, lower the flame and allow it to simmer. You will notice cream collecting on the sides of the pot.
3
Gently add the soaked sabudana into the simmering milk.
4
Let the mixture cook together for about 10 minutes. You will know it is cooked when the sabudana pearls begin floating on the surface.
5
Stir in 1/2 cup of sugar.
6
Add the chopped dry fruits: 10-12 almonds, 10-12 pistachios, and 10-12 cashews.
7
Add 1 tablespoon of chironji (or choli seeds), 8-10 saffron strands, and 2 pinches of cardamom powder.
8
Continue to cook for another 10 minutes until the kheer thickens to your desired consistency.
9
Once thickened, remove from heat. Garnish with additional mixed dry fruits and saffron strands before serving.
