If you are wondering why suddenly this has converted into a food blog, l don't blame you. I have been cooking/baking up a storm for the past three months and am almost at the end of exhausting my pantry (which was the goal). The recipes I share here are the ones which have been a success. I am archiving this 'unique' period of my kitchen experiments. Partly for myself, partly for the readers who ask for recipes. Hope you find them helpful.
Sabudana, also known as tapioca, was an integral ingredient in our kitchen growing up. It wasn't cooked often, as it is used in dishes consumed during 'religious fasting periods' but whenever made it was inhaled and not eaten. I usually love Sabudana khichdi and vada more but I had purchased a bag earlier this year and needed to cook it in other ways to finish it. I am glad it is done and over with (for now!).
Ingredients
1/2 cup Sabudana (tapioca or pearl sago) 4 cups (1 liter) Milk4 tablespoons Sugar
1/4 teaspoon Cardamom Powder (Elaichi)
4-5 Saffron strands(kesar), dissolved in 1 tablespoon Milk
2 tablespoons sliced Almonds
1/4 cup chocolate chips (optional)
1/2 cup Water
Instructions
- Wash sabudana in water and drain them.- Soak them in 1/2 cup water overnight or for 2 hours minimum. They will absorb almost all water and their size will increase. If you want to use large size sabudana, then soak them in 1 cup water for at least 5 hours before cooking.
- Heat the milk in a heavy bottomed pan over medium flame.
- When milk comes to boil, add soaked sabudana.
- Add sugar and stir well until it dissolves completely.
- Cook them until they turn transparent and soft or for around 10-15 minutes. Make sure to stir continuously.
- Reduce heat to low and add cardamom powder and dissolved saffron.
- Stir continuously and cook until milk turns thick. It will take approx 5-7 minutes.
- Turn off the flame and transfer prepared sabudana kheer to a serving bowl. Garnish it with sliced almonds (and chocolate chips optional)
- Serve warm or chilled.
- Enjoy!
When kheer cools down it will become thick as sabudana will absorb almost all milk. We like it think but if you want to serve it chilled, then add 1/2 cup milk and mix well before serving.
Let me know if you try it.
