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Makhana Sabudana Kheer, a creamy and sweet pudding is popular in India, often served during festivals and special occasions. It’s made by cooking Makhana (Lotus Seeds) and Sabudana (Tapioca Pearls) in milk and jaggery and then topped with nuts. This dessert is not only delicious but is high in protein and other essential nutrients, making it a healthy treat.
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Wash sabudana thoroughly in running water, then soak them in water for at least an hour or overnight to reduce cooking time. Drain any excess water and set the sabudana aside.
Heat ghee in a large, heavy-bottomed deep pan over low heat.
Add the Makhana and roast them for about 7-8 minutes until they become crispy and turn light golden brown. Remove the roasted makhana from the pan and set them aside. Coarsely grind a few roasted makhana and keep them aside.
In the same pan, pour in the milk and add the cardamom powder. Bring it to a boil, then reduce the heat to low-medium and let it simmer.
Add the soaked sabudana to the simmering milk, mix well and cook for 5-7 minutes over medium heat, stirring occasionally.
Add the roasted and ground makhana, and desiccated coconut to the simmering milk. Cook on low-medium heat, stirring constantly and scraping down the sides until the milk reduces and attains a slightly thick consistency. To check the consistency, the mixture should create a layer on the ladle. (Avoid reducing the milk too much, as the kheer will thicken as it cools).
Add the chopped nuts and cook for an additional 2-3 minutes, then turn off the heat.
Stir in the powdered jaggery until it completely dissolves. Let the kheer cool down to room temperature.
Garnish the kheer with additional nuts for an extra crunch.
Serve the kheer either warm or chilled.
While roasting makhanas stir them constantly to avoid burning.
If using sugar, add it to the pot along with the cardamom powder.
The kheer will thicken as it cools. Add some milk and reheat to achieve the desired consistency.
Adjust the quantity of jaggery/sugar to suit your taste.
The number of servings may vary based on the portion served.
How do I properly soak sabudana for Makhana Sabudana Kheer?
To soak sabudana for Makhana Sabudana Kheer, wash the tapioca pearls thoroughly in running water, then soak them in water for at least an hour or overnight. This helps to soften them and reduces the cooking time.
Can I make Makhana Sabudana Kheer vegan or dairy-free?
Yes, you can make Makhana Sabudana Kheer vegan by substituting regular milk with plant-based milk such as almond milk or coconut milk. Just ensure that the plant-based milk is unsweetened to maintain the flavor balance.
What are some good substitutions for jaggery in this kheer recipe?
If you don't have jaggery, you can substitute it with brown sugar or coconut sugar in equal amounts. However, keep in mind that the flavor profile may change slightly, as jaggery has a unique taste.
How should I store leftover Makhana Sabudana Kheer?
To store leftover Makhana Sabudana Kheer, let it cool to room temperature, then transfer it to an airtight container and refrigerate. It can be stored for up to 3-4 days. When ready to serve, you can enjoy it chilled or reheat it gently on the stove.
What can I pair with Makhana Sabudana Kheer for a festive meal?
Makhana Sabudana Kheer pairs wonderfully with other Indian festive dishes like Aloo Tikki, Paneer Tikka, or even a simple vegetable pulao. It can also be served alongside crispy papad or a refreshing salad for a balanced meal.
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