Sabudana ke kheer
(Tapioca pudding)
Sabudana kheer is a delicious dessert made with sabudana (Tapioca pearls) and milk and flavored with cardamom and saffron. Sabudana kheer especially prepared during Navratri festival or during some of the fasting (vrat) days, but one does not need to be on fast to enjoy this delicious sabudana kheer. It is very simple and easy to cook and looks nice with bubble like sabudana over milk.
Sabudanna is also known as Tapioca or sago. Tapioca pearls are white and become soft and spongy when soaked in water and turn translucent after cooking.
Various dishes can be prepared from sabudana as it is easily mixes with a variety of tastes, spices and other ingredients. Sabudana khichdi, sabudana vada and Sabudana papad and crunchies are widely prepared in north India and sabudana dishes are also prepared for the people who are sick as it is easy to digest.
Sabudanna is also known as Tapioca or sago. Tapioca pearls are white and become soft and spongy when soaked in water and turn translucent after cooking.
Various dishes can be prepared from sabudana as it is easily mixes with a variety of tastes, spices and other ingredients. Sabudana khichdi, sabudana vada and Sabudana papad and crunchies are widely prepared in north India and sabudana dishes are also prepared for the people who are sick as it is easy to digest.
Ingredients:
½ Cup small sabudana (tapioca pearls)
5 Cups of whole milk
3 Tablespoons of sugar or to your taste
1 Tablespoon of thin sliced almonds
½ Tablespoon of thin sliced pistachio nuts (optional)
¼ Teaspoon crushed cardamom seeds
Few strings of saffron
½ Cup small sabudana (tapioca pearls)
5 Cups of whole milk
3 Tablespoons of sugar or to your taste
1 Tablespoon of thin sliced almonds
½ Tablespoon of thin sliced pistachio nuts (optional)
¼ Teaspoon crushed cardamom seeds
Few strings of saffron
Small Tapioca pearls (Sabudana)
Milk
Sugar
Pistachios-sliced
Cardamom seeds
|
Almonds-chopped
Saffron strings
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Directions:
1. In a bowl, add tapioca pearls and rinse for few times in running water until
the water runs clear of starch.
1. In a bowl, add tapioca pearls and rinse for few times in running water until
the water runs clear of starch.
In bowl add Tapioca (Sabudana)
Wash Tapioca pearls
2. Add warm water in tapioca and soak it for one hour or until tapioca become
soft but not mushy. If the pearls are still hard then soak little longer. Each
pearl should be soft to the touch then it is ready to use. Tapioca will soak up
some of the water and become light and fluffy.
soft but not mushy. If the pearls are still hard then soak little longer. Each
pearl should be soft to the touch then it is ready to use. Tapioca will soak up
some of the water and become light and fluffy.
Soak Tapioca in warm water
3. While Tapioca pearls are soaking place a stainless-steel heavy bottom pan on
the stove and add 5 cups of milk and bring it to boil on low heat while stirring
frequently because milk tend to burn from the bottom.
the stove and add 5 cups of milk and bring it to boil on low heat while stirring
frequently because milk tend to burn from the bottom.
In a pot add Milk
4. While Milk is boiling in the Mortar and pestle crush Cardamoms seeds and
saffron.
saffron.
In a Mortar & pestle add cardamoms seeds & saffron & crush
|
Crushed cardamoms and saffron
|
5. In about 15 to 20 minutes milk will start boiling, reduce the heat. With a big
cooking spoon stir the milk for few minutes so that milk stay down in the pan,
otherwise it will spill out of the pan.
cooking spoon stir the milk for few minutes so that milk stay down in the pan,
otherwise it will spill out of the pan.
Milk start boiling
Stir Milk to keep Milk down
6. To prevent milk coming out of the pan leave the cooking spoon in the milk and
stir frequently, in few minutes Milk will settle down.
stir frequently, in few minutes Milk will settle down.
Leave the cooking spoon in milk
7. Turn the heat even lower, once milk settles down let it boil, stir periodically
and scrape the sides of the pan and collecting the cream layer on the sides and
add back into the milk.
and scrape the sides of the pan and collecting the cream layer on the sides and
add back into the milk.
Milk settle dawn
Stir and scrape the sides of the pan
8. You will notice that layer of skin (malai) will start forming on top of the milk.
With a spoon or spatula give a gentle stir to the milk and then let it simmer
again.
9. Keep doing this process until milk become thick.
With a spoon or spatula give a gentle stir to the milk and then let it simmer
again.
9. Keep doing this process until milk become thick.
Layer of skin (Mali) form on the top of Milk
Keep mixing skin in the Milk
10. In 25 to 30 minutes milk will become little thicker
11. Drain the water out from the tapioca and wash and rinse.Soaked tapioca
absorb water and their size increases.
11. Drain the water out from the tapioca and wash and rinse.Soaked tapioca
absorb water and their size increases.
Wash and rinse-soaked Tapioca
Soaked Tapioca (Sabudana)
12. Add soaked tapioca pearls in the boiling milk and mix. Let the tapioca cook
for 5 to 6 minutes, or until tapioca is soft and has become translucent, making
sure stirring occasionally and scraping down the sides of the pan frequently.
for 5 to 6 minutes, or until tapioca is soft and has become translucent, making
sure stirring occasionally and scraping down the sides of the pan frequently.
Add soaked tapioca in Milk
Mix Tapioca (Sabudana) in Milk
13. Add crushed saffron and cardamoms. Saffron gives nice color to Kheer,.
Add crushed cardamoms and saffron
Mix crushed cardamoms and saffron with milk
Let the kheer cook
14. Add sugar and mix. Let the Tapioca cook.
Add sugar and mix
Let the Tapioca cook
Tapioca (Sabudana) kheer is cooked
15. Add half of the sliced almonds and pistachio and mix and cook for another 5
to 8 minutes or until you have the desired consistency, turn the stove off.
16. Once the kheer cools down it becomes thick like pudding. If you like to eat
Sabudana kheer as a kheer then add some milk and mix before it cools down.
to 8 minutes or until you have the desired consistency, turn the stove off.
16. Once the kheer cools down it becomes thick like pudding. If you like to eat
Sabudana kheer as a kheer then add some milk and mix before it cools down.
Add chopped Almonds and Pistachios
Mix nuts well with kheer
Sabudana kheer is ready (Tapioca kheer)
17. Transfer the kheer in the serving bowl and decorate with other half of sliced
almonds and sliced pistachio nuts.
18. Kheer can be served chilled or warm. If like chilled then place the dish in the
refrigerator.
almonds and sliced pistachio nuts.
18. Kheer can be served chilled or warm. If like chilled then place the dish in the
refrigerator.
Sabudana ke Kheer (Tapioca pudding)
Tips:
1. Sabudana kheer become thick when it cools down, so keep in mind the
consistency you want in case you want to serve it cold. If the kheer become
too thick then add some milk and mix.
1. Sabudana kheer become thick when it cools down, so keep in mind the
consistency you want in case you want to serve it cold. If the kheer become
too thick then add some milk and mix.
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
Other recipes:
Kheer (Rice Pudding) Phirni (Rice pudding)
Makhana kheer (Puffed lotus seeds) Carrot halwa (Ghar ka halwa)
Vermicelli (Seviyan kheer) Lauki ka halwa (Bottle gourd halwa)
Shrihand (sweet yogurt) Seasame seed burfi (Til ki burfi)
Kheer (Rice Pudding) Phirni (Rice pudding)
Makhana kheer (Puffed lotus seeds) Carrot halwa (Ghar ka halwa)
Vermicelli (Seviyan kheer) Lauki ka halwa (Bottle gourd halwa)
Shrihand (sweet yogurt) Seasame seed burfi (Til ki burfi)
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