Sabudana also known as Tapioca sago looks like beautiful white pearls..they can be eaten in variety of forms like kheer, khicdi, vada and namkeen etc. It can be eaten during fast too..As Navratri are going on so i cooked sweet form of it i.e Sabudana kheer..lets collect simple ingredients required for it.
Ingredients :
1 cup of sabudana (soak over nite in water)
Water as required ( depends on quantity of sabudana)
500 ml full cream milk ( i prefer milk whose malai is taken out from it)
1 cup sugar ( increase or reduce according to sweetness required )
15-20 chopped mix dry fruits ( i used almonds n raisin)
5-6 strands of saffron (optional)
Method : Soak 1 cup of sabudana over nite by washing it initially and if u forgot to soak it than soak next day in warm water for one hour.Now remove all the water from sabudana and put all sabudana in one big wok and add that much amount of water that sabudana is soaked only in water and switch on the heat.Stir it continuously to avoid sticking at bottom and cook in water till sabudana changes its color from white to transparent ..its my mom in law's tip as sabudana will not stick to ur teeth or with each other if cooked initially in water.
After sabudana losses color start adding milk slowly slowly by continuously stirring , cook it for 9-10 mins i cook it little more as i like kheer in thick consistency. Now add sugar and chopped dry fruits n cook for another 2-3 mins..your kheer is ready to serve.
Put saffron strands in 1 tbsp water and garnish it on kheer..
Serve hot or cold as per your taste.
Ingredients :
1 cup of sabudana (soak over nite in water)
Water as required ( depends on quantity of sabudana)
500 ml full cream milk ( i prefer milk whose malai is taken out from it)
1 cup sugar ( increase or reduce according to sweetness required )
15-20 chopped mix dry fruits ( i used almonds n raisin)
5-6 strands of saffron (optional)
Method : Soak 1 cup of sabudana over nite by washing it initially and if u forgot to soak it than soak next day in warm water for one hour.Now remove all the water from sabudana and put all sabudana in one big wok and add that much amount of water that sabudana is soaked only in water and switch on the heat.Stir it continuously to avoid sticking at bottom and cook in water till sabudana changes its color from white to transparent ..its my mom in law's tip as sabudana will not stick to ur teeth or with each other if cooked initially in water.After sabudana losses color start adding milk slowly slowly by continuously stirring , cook it for 9-10 mins i cook it little more as i like kheer in thick consistency. Now add sugar and chopped dry fruits n cook for another 2-3 mins..your kheer is ready to serve.
Put saffron strands in 1 tbsp water and garnish it on kheer..
Serve hot or cold as per your taste.
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