Sabudana Kheer is a delightful dessert made with soaked sabudana, milk, and a mix of aromatic ingredients like elaichi powder and kesar. This creamy and rich dish is perfect for festive occasions or as a comforting treat. The addition of dry fruits and grated coconut adds texture and flavor, making it a favorite among dessert lovers.
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Soak 1 cup sabudana for at least 2 hours.
In a heavy-bottomed kadai, heat 3 tbsp ghee and roast your favorite dry fruits. Remove them and set aside in a bowl.
In the same kadai, add milk and let it boil for 25 minutes.
Add soaked sabudana and grated coconut to the boiling milk. Let it cook until the mixture thickens slightly.
Add sugar, elaichi powder, and kesar. Mix well and serve hot.
Ensure the sabudana is soaked properly to avoid clumping during cooking.
Use fresh grated coconut for enhanced flavor.
Adjust the sugar quantity based on your sweetness preference.
Roasting dry fruits in ghee enhances their flavor and adds richness to the dish.
Can I use jaggery instead of sugar?
Yes, you can substitute sugar with jaggery for a healthier and slightly different flavor.
How long should I soak sabudana?
Sabudana should be soaked for at least 2 hours to ensure it cooks evenly.
Can I skip the dry fruits?
Yes, dry fruits are optional, but they add a nice texture and flavor to the dish.
What type of milk is best for this recipe?
Full-fat milk is ideal for a creamy and rich kheer.
Can I serve this cold?
Yes, you can refrigerate the kheer and serve it chilled, though it is traditionally served hot.
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