Saboodana Kheer
About Saboodana Kheer
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
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Recipe Time & More
Ingredients
- 1 cup Saboodana (saboodana)
- 1 cup Milk
- Jagerry (broken into small pieces - 3 tbsp)
- 1 tsp Elaichi Powder
- 6 piece Cocunut Chunks - 6-8 Pieces (cocunut chunks)
- 4 Cardamom (whole)
- 1 tbsp Poppy Seeds
- 2 tbsp Desi Ghee
- Fruits (cashew/raisins - as much as you like dry)
- 3 tbsp Vermicelli (or wheat wheat)
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Instructions
- In a vessel, add sufficient water to cook the saboodana and bring it to a boil , till they are all cooked.
- Add the coconut chunks, poppy seeds and elaichi in a blender
- Blend it to a fine paste, by adding some water
- . In a vessel, heat some ghee. Add in the dry fruits and the vermicelli
- Roast the vermicelli and dry fruits on a medium flame for 3-4 mins
- Pour in the milk and bring it to a boil
- To the vessel containing the boiled saboodana, add the ground coconut elaichi mixture and jaggery
- Transfer the above mixture to the boiling vermicelli, dry fruits milk mixture
- 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
- Serve hot by garnishing with some saffron strands
Tried this recipe?Mention @plattershare or tag #plattershare!
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Jyothi Varne
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This looks so good! Appreciate the share.
Looks so yummy! Excited to make it.
This is so tempting! Can’t wait to cook it.
Such a lovely dish! Thanks for sharing.