Sabudana Kheer

To make Sabudana Kheer for fasting, soak 0.25 cup of sabudana in water for 30 minutes. Then, in a thick-bottomed pan, combine the soaked sabudana with 3 cups of milk and boil it on medium flame. Stir occasionally to prevent sticking, and cook until the sabudana turns translucent. Add sugar, cashews, raisins, and cardamom powder, then simmer for 20 minutes. Serve hot, warm, or chilled.

Yes, you can make Sabudana Kheer vegan by substituting the milk with almond milk, coconut milk, or any other plant-based milk. Just ensure that the plant-based milk you choose is unsweetened to control the sweetness of the dessert.

If you have nut allergies or prefer not to use nuts in your Sabudana Kheer, you can substitute cashews and pistachios with seeds like sunflower seeds or pumpkin seeds. You can also omit the nuts entirely and add more raisins or shredded coconut for added texture.

To store leftover Sabudana Kheer, allow it to cool completely, then transfer it to an airtight container. It can be refrigerated for up to 3 days. When ready to serve, you can enjoy it cold or reheat it gently on the stove, adding a splash of milk if it thickens too much.

Sabudana Kheer pairs well with savory dishes like Aloo Sabudana (potato and sabudana dish) or a simple vegetable salad. These combinations make for a balanced meal, especially during fasting periods, providing both sweetness and savory flavors.