A sweet treat at last, Sabudana Kheer has all the richness and flavor of rice kheer with the soft texture of sabudana. Accompanied by milk, sugar and added flavors, this delicacy is very quick to make and extremely tasty. Once you’ve tried it, you’ll want to make it even after the Navratras are over.
(Or freshly pounded Cardamom seeds)
- Almonds, shredded 2 teaspoons
- Soak the sabudana for at least 45 minutes before starting to make the kheer.
- Put a deep pan over medium heat and pour milk in it.
- Once the milk starts getting heated, add the cardamom powder or freshly pounded cardamom seeds.
- Also add the sugar. Mix well to dissolve some of the sugar and distribute the cardamom flavour.
- Drain the sabudana and let it stand in the sieve for a few minutes. Then add it to the heated milk-sugar mixture.
- Mix gently and then let the milk come to a slight boil. Immediately reduce the heat to low.
Tip: Avoid cooking the kheer on high heat since it will start sticking to the bottom of the pan.
- Let the kheer cook on low heat for about 15 minutes. Stir occasionally.
- Once the kheer reaches your desired thickness, turn off the heat.
Tip: Do keep in mind that the sabudana will continue to soak in the milk even after the cooking has been done. So to avoid the kheer from getting too thick, let it be a little flow-y when you turn off the heat.
- Transfer to a serving bowl and garnish with shredded almonds. While serving, pour out spoonfulls including almond pieces.
Tip: You may even mix the almonds while cooking to distribute them evenly in the kheer.
Preparation Time: 20 minutes (excluding soaking time)
Serves: 1 – 2