What makes this dish special
Sabudana Kheer is a traditional Indian dessert, also known as tapioca pudding. It is a popular dessert, especially during fasting periods like Navratri. Sabudana is mainly starch, so it provides a quick energy boost, which is beneficial during fasting when the body feels weak. This recipe is a quick version, using pre-soaked sabudana to reduce cooking time. The addition of saffron, cardamom, and various nuts enhances the flavor and texture, making it a creamy and delicious treat. It can be served hot or chilled, depending on preference.
Recipe
Ingredients: * ¼ cup raw sabudana (medium size) * 2 cups full cream milk * 2 Tbsp fresh cream * 3-4 Tbsp sugar * 4-5 saffron strands * 8-10 raisins * 2 Tbsp roasted cashews * 2 Tbsp chopped almonds * 2 green cardamoms (slightly crushed)
Instructions: 1. Rinse the sabudana 4-5 times until the water is clear. 2. Soak the sabudana in water for a couple of hours. 3. Drain the water and keep the sabudana aside for 3-4 hours. 4. In a kadai (wok), bring the milk to a boil. 5. Add the soaked sabudana and cook until it becomes transparent. 6. Add the saffron, raisins, and cashews. 7. Add the fresh cream, crushed cardamom, and sugar. 8. Let it simmer for another 15-20 minutes, until the milk thickens. 9. Serve hot or cold, garnished with chopped almonds.
Cooking Tip: If using raw sabudana, add it to the milk at the beginning and cook along with the milk. Remember to scrape the sides of the pan to incorporate the cream that settles there, enhancing the flavor.
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