This festive season, we have invited food bloggers to share their favorite dessert recipes with us, and here’s the first one in the series.
Sabudana kheer is a popular Indian pudding made with tapioca pearls or sabudana. This kheer is extremely popular during the fasting season of Navratri in India. Time :40 minutes + 3 hours soaking time for sabudana Course : Dessert Cuisine : Indian Servings : 4 Author : Rehana Thaha
Sabudana/Tapioca pearls (1/2 cup)
Water for soaking sabudana (1 cup)
Milk (1 liter)
Sugar (1/4 cup, or to your taste)
Saffron (10 strands, dissolved in 1 tbsp warm milk)
Chopped nuts like almonds, pistachios (1 tbsp)
Cardamom powder (1/4 tsp)
Rinse sabudana till the water runs clear.
Take a bowl, add rinsed sabudana along with 1 cup of water. Cover and let this soak for 2-3 hours.
Heat 4 cups of milk in a heavy-bottomed pan on medium flame. When the milk starts to boil, add saffron strands into the pan and boil for another 5 minutes.
Add soaked sabudana to the boiling milk. Keep on stirring continuously to prevent the milk from sticking to the bottom of the pan.
Cook the sabudana until it’s transparent and soft, which should be around 15 minutes. At this stage, milk will start to thicken. Make sure to stir continuously.
When sabudana pearls become transparent, add sugar and chopped dry fruits, stir well and cook until sugar dissolves completely. This should take 5 minutes. Taste and adjust the sweetness.
Now reduce heat to low, add cardamom powder and simmer for another 1 minute, stirring continuously. Sabudana kheer is now ready to serve.
Serve the kheer warm or cold, after garnishing it with chopped pistachios and almonds.
This kheer thickens as it cools down. So, adjust the consistency accordingly while cooking.
For Instant Pot: Soak sabudana for 30 minutes in 1 cup of water. Pressure cook the soaked sabudana in 3 cups of milk on low pressure for 7 minutes, followed by natural pressure release. Follow the rest of the recipe. (You can find the detailed instant pot version of the recipe here)
About the author
Rehana Thaha is a food consultant and food blogger based in New Jersey. She has published over 350 recipes in the past one and a half years!
Follow her on her blog, and the following handles for more mouth-watering recipes.
Next recipe – Poached Pears
– Edited by Linu Mathew, Editor (Living)
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