Delicious Sabudana Kheer Recipe – Festival & Fasting Special Recipe

 

Welcome to Saurya Peaceful Cuisine! Today, we're delighted to share a cherished recipe that brings a touch of sweetness and tradition to your table – Sabudana Kheer. This classic Indian dessert, made with tapioca pearls (sabudana), is creamy, rich, and perfect for festive occasions or as a delightful treat any time of the year.

This Sabudana Kheer recipe is a celebration of flavors and textures. The chewiness of the Sago, the richness of the milk, and the delightful crunch of nuts make each bite a heavenly experience. Perfect for festivals like Navratri, Sawan or simply when you crave something special, this kheer is sure to become a favorite in your household.

Nutritional Value:

Sabudana Kheer is not only delicious but also offers various nutritional benefits:

• Sabudana (Tapioca Pearls): A good source of carbohydrates, providing quick energy. It’s gluten-free and easy to digest.
• Milk: Rich in calcium, protein, and essential vitamins such as Vitamin D and B12, which are crucial for bone health and overall growth.
• Sugar: Adds sweetness, but can be adjusted according to dietary preferences or replaced with healthier alternatives like jaggery or honey.
• Cardamom Powder: Contains antioxidants and has digestive benefits.
• Saffron Strands: Adds a rich color and aroma, along with potential antioxidant properties.
• Chopped Nuts (Almonds, Cashews, Pistachios): Provide healthy fats, protein, and essential vitamins and minerals like Vitamin E and magnesium.
• Raisins: Add natural sweetness and are a good source of iron and fiber.

Find out recipe details below:

Main Ingredients:-
Sabudana (Sago) - 75 gm / 1/2 Cup
Milk - 1 litre
Cardamom Powder - 1/2 tsp
Sugar - 4 tbsp
Roasted Dryfruits - cashews, almonds, pitaschio and raisins

Serves - 4-5

Methods:-

Preparation:-
Rinse the sabudana under cold water until the water runs clear.

Cooking the Sabudana:-
In a heavy-bottomed pan, bring the milk to a boil over medium heat.
Once the milk starts boiling, reduce the heat to low.
Add the soaked and drained sabudana to the boiling milk.
Cook on a low flame, stirring occasionally, to prevent the milk from sticking to the bottom of the pan.

Cooking Time:-
Continue to cook until the sabudana pearls turn translucent and the kheer thickens.
This should take about 20-25 minutes.
Keep stirring to avoid lumps and ensure even cooking.

Adding Flavor:-
Once the sabudana is cooked and the kheer has thickened to your desired consistency, add the sugar.
Stir well to dissolve the sugar completely.
Add the cardamom powder and mix well.

Adding Dry Fruits:-
Add the roasted cashews, almonds, pistachios, and raisins.
Stir to combine.

Serving:-
Let the kheer simmer for a few more minutes to allow the flavors to meld.
Turn off the heat.
Serve the sabudana kheer warm or chilled, garnished with additional dry fruits and saffron if desired.

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