Sabudana Kheer

Ingredients

▢ 1 litre Full cream milk

▢ ½ cup Sabudana
▢ 15-20 strands Kesar
▢ ½ tsp Cardamom powder
▢ ¼ cup Sugar

US Customary or Metric
Instructions

Wash and soak sabudane in ½ cup water for 4-5 hours.

Heat milk in a heavy bottom pan.
When the milk comes to a boil, add the soaked sabudana and saffron strands.
Simmer the heat and let the kheer cook till it gets thick and the sabudane are
cooked. ( approx 40-60 minutes )
Keep stirring in between.
Add the sugar and cardamom powder and mix well.
Garnish with pistachios and almond slivers.
Serve hot or chilled.
Notes
Once you perfect the basic recipe and enjoy it fully, you can go ahead and try the
variants that include Mango, Chikoo, Rose, or just about any flavor that you like.
Add fruit puree to the cooked and cooled kheer or add your choice of syrups to it
for a change in flavor.
You can make Vegan Sabudana Kheer by cooking the sabudana in vegan milk like
coconut milk, soy milk, or cashew milk.
Make this kheer in Instant Pot or a pressure cooker for a quick hassle-free
version. Add milk, saffron and soaked sabudana in Instant Pot. Press PRESSURE COOK
and cook the kheer for 8 minutes. Open the lid once the pressure is released and
add sugar, cardamom powder, etc and mix well.
If you have less time in your hands, soak sabudana or tapioca pearls in boiling hot
water for about 30 minutes.
Use full fat or whole milk to get that creamy texture in the Kheer.
You can also add finely chopped dates instead of sugar for a healthy alternative.
To make it even richer, add in dry fruits such as almonds, cashews, raisins, and
pistachios.
Sabudana Kheer thicken once cooled. So keep the consistency in mind.

Nutrition
Calories: 74kcal | Carbohydrates: 18g | Sodium: 17mg | Sugar: 8g | Vitamin C: 0.5mg