Sabudana Kheer is a traditional Indian dessert that’s creamy, comforting, and perfect for special occasions or a simple treat. This dessert is made using sabudana (tapioca pearls), milk, dry fruits, and a sweetener, creating a rich, velvety pudding-like dish. Here’s a simple guide to making a mouthwatering Sabudana Kheer!
Ingredients:
- 1 cup sabudana (tapioca pearls)
- 2-3 tablespoons dry fruits and nuts (such as cashews, almonds, and raisins)
- 2 cups milk
- Saffron strands (optional)
- Lakanto Monkfruit Sweetener (or sweetener of your choice)
- 1/2 teaspoon cardamom powder
- Ghee or oil for frying the dry fruits and nuts
Steps to Make Sabudana Kheer:
- Rinse and Soak the Sabudana
Start by taking 1 cup of sabudana and placing it in a bowl. Rinse the sabudana thoroughly with water to remove any excess starch. After rinsing, soak it in enough water for 1 hour to allow the pearls to soften and expand.
- Prepare the Dry Fruits and Nuts
While the sabudana is soaking, chop the dry fruits and nuts you plan to use. A combination of cashews, almonds, and raisins works wonderfully for added flavor and texture.
In a pan, heat a little ghee or oil and add the chopped nuts. Fry them until they turn a golden brown and become crisp. Once they’re perfectly fried, remove them from the pan and set them aside.
- Cook the Sabudana
Now, it’s time to cook the sabudana. In the same pan where you fried the dry fruits and nuts, add the soaked sabudana to the pan. Stir the sabudana continuously for a minute to ensure it doesn’t stick to the bottom of the pan.
- Add Milk and Stir
Next, pour 2 cups of milk into the pan with the sabudana. Stir everything well, making sure the sabudana is evenly mixed with the milk. Allow it to cook on a medium flame, stirring occasionally, until the sabudana becomes soft and translucent.
- Add Saffron
Once the sabudana is cooked, add a few saffron strands to the kheer and mix well. The saffron will not only enhance the flavor but also give your kheer a lovely golden color.
- Thicken the Kheer
Let the kheer simmer until it thickens to your desired consistency. Stir occasionally, as this will help the kheer cook evenly and prevent it from sticking to the bottom.
- Sweeten the Kheer
Now, it’s time to sweeten the kheer! Add your preferred sweetener, such as Lakanto Monkfruit Sweetener, for a low-sugar alternative, or regular sugar if you prefer. Stir well until the sweetener is fully dissolved and well incorporated into the kheer.
- Add the Fried Dry Fruits and Nuts
Once the kheer has thickened, add in the fried dry fruits and nuts that you set aside earlier. This adds a delightful crunch to the smooth, creamy texture of the kheer.
- Flavor with Cardamom
To give your Sabudana Kheer an aromatic finish, sprinkle cardamom powder into the mixture. This will add a beautiful fragrance and a mild, spicy kick to balance the sweetness.
- Mix Everything Well
Give everything a final stir to combine the dry fruits, saffron, cardamom, and sweetener with the creamy sabudana base.
- Serve and Enjoy!
Your Sabudana Kheer is now ready! You can serve it either hot or chilled, depending on your preference. Garnish with extra fried nuts or a few saffron strands for a beautiful presentation.
Tips
- You can adjust the sweetness according to your taste.
- If you prefer a thicker kheer, allow it to cook a little longer to reduce the milk and thicken the texture.
- For a richer flavor, you can add a pinch of rose water or mango pulp to the kheer for an exotic twist.
This Sabudana Kheer is a delightful dessert that’s easy to prepare, and it’s perfect for any occasion, be it a festival, a family gathering, or just a comforting sweet treat to enjoy after a meal. Enjoy!