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4 Votes

Saboodana Kheer

Saboodana Kheer
Saboodana Kheer
  • Prep time
  • Cooking time
  • Serves3 Person(s)
  • CategoryVeg
  • Cuisine TypeIndian, South Indian
  • Good for Lunch , Dinner
About this Recipe

This is a very simple kheer to make and the texture is quite unique, compared to the usual phirnis and other puddings.The overall texture of the Kheer depends on how well the coconut, poppy seeds mixture has been blended. So do avoid making it chunky or too thick a paste

Ingredients & Quantity
  • 1 cup Saboodana
  • 1 cup milk
  • Jaggery, broken into small pieces - 3 tbsp
  • Elaichi powder - 1 tsp
  • Cocunut chunks - 6-8 pieces
  • Whole elaichi - 4
  • Poppy seeds - 1 tbsp
  • Ghee - 2tbsp
  • Dry fruits (Cashew/Raisins) - as much as you like
  • Wheat vermicelli - 3 tbsp
How to cook?
  1. In a vessel, add sufficient water to cook the saboodana and bring it to a boil , till they are all cooked.
  2. Saboodana Kheer
  3. Add the coconut chunks, poppy seeds and elaichi in a blender
  4. Saboodana Kheer
  5. Blend it to a fine paste, by adding some water
  6. Saboodana Kheer
  7. . In a vessel, heat some ghee. Add in the dry fruits and the vermicelli
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  9. Roast the vermicelli and dry fruits on a medium flame for 3-4 mins
  10. Saboodana Kheer
  11. Pour in the milk and bring it to a boil
  12. Saboodana Kheer
  13. To the vessel containing the boiled saboodana, add the ground coconut elaichi mixture and jaggery
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  15. Transfer the above mixture to the boiling vermicelli, dry fruits milk mixture
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  17. Stir in the ingredients and check for sweetness. You may add additional sugar and elaichi basis your preference at this point. Cook for about 5-8 mins on a medium flame, until the mixture starts to thicken
  18. Saboodana Kheer
  19. Serve hot by garnishing with some saffron strands
  20. Saboodana Kheer
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