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You are here : home > Reluctant Chef > Desserts > Sabudana Kheer

Sabudana Kheer

An Indian sweet that is fairly easy to make at home. A perfect way to start any auspicious occasion !

INGREDIENTS:

Milk

Sabudana (sago)

Coconut

Sugar

Rice

Elaichi (cardamom)

Sauf (fennel seeds)

METHOD:

Soak 3 tablespoons of rice and 3 tablespoon a of sabudana for about 3-4 hours. Crush 1/2 coconut and keep ready.

Then crush soaked rice in a blender. Also crush coconut pieces with a bit of water in the blender .

Boil one litre milk and on a slow fire cook it a further 10 minutes Then remove the malai (cream) and add one cup of water. Again put it to boil.

Once boiled, on a slow fire, add the crushed rice solution, but ensure you keep stirring it so that it doesn’t it form lumps. Then add soaked sabudana and keep stirring it. Then add crushed coconut and add 1 cup sugar. Then add one teaspoon sauf (fennel seeds). Sauf gives it the fragrance. Mix well. Then add 1 teaspoon elaichi (cardamom) and mix.

Now a slow flame, let it cook for about 10-15 minutes. Keep stirring to avoid it sticking to the floor. Your sabudana kheer is ready.

Enjoy!!

(Tip: if you like kheer to be chilled and prevent malai (cream) from forming in the Kheer, keep stirring after you have taken it off the gas until it cools, and then refrigerate it.

If you like you can, also garnish with almond shavings.

Also remember that the kheer will keep thickening even after you take it off the flame because of the rice solution.)

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