Sabudana kheer is sweet pudding made with sabudana and milk……
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Yield / Serves
Â½ cup sabudana or tapioca pearls - for a denser kheer, we can add â…” to Â¾ cup sabudana
2 cups milk
2 cups water
4 to 5 tbsp sugar or as required
4-5 green cardamoms,husked and crushed in a mortar-pestle to a semi fine powder
2 tbsp chopped cashews
Â½ tbsp raisins
3-4 saffron strands/kesar (optional)
Rinse the sabudana pearls till the water runs clear of the starch.
Take a thick bottomed pan or sauce pan in which you will be making the kheer.
Add the rinsed sabudana pearls and water in the pan.
Cover and let the pearls get soaked in the water for 15-20 minutes.
Later keep this pan on the stove top and begin to cook the pearls.
Meanwhile heat or warm the milk too. No need to boil the milk.
After 4-5 minutes, add the milk to the pan and continue to cook.
Add sugar and cardamom powder and simmer till the pearls have cooked well for about 20-25 minutes on a low to medium flame.
Keep on stirring occasionally.
Switch off the fire and add cashews and raisins.
Garnish the sabudana kheer with saffron strands.
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