Introduction:
Sabudana Kheer recipe, also known as Tapioca Pudding, is a traditional Indian delicacy made from tapioca pearls, milk, sugar, and aromatic spices such as cardamom and saffron. This creamy and rich kheer is popular at festivals, religious gatherings, and as a satisfying dessert after a meal. In this post, we’ll go over how to prepare Sabudana Kheer recipe at home, including a step-by-step recipe that captures the flavor of this popular Indian sweet delicacy.
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Ingredients for Sabudana Kheer Recipe:
For Sabudana Kheer:
1/2 cup sabudana (tapioca pearls)
4 cups whole milk
1/2 cup sugar (adjust to taste)
4-5 green cardamom pods, crushed
A pinch of saffron strands (kesar), soaked in 1 tablespoon warm milk
2 tablespoons chopped nuts (cashews, almonds, pistachios), for garnish
1 tablespoon raisins, for garnish
Step-by-Step Sabudana Kheer Recipe:
Step 1: Rinse and Soak Sabudana:
Start by rinsing the sabudana under cold running water to eliminate any extra starch.
Transfer the rinsed sabudana to a bowl with enough water to completely cover them. Allow them to soak for at least 4-6 hours, preferably overnight. The sabudana absorbs water and grows in size.
Step 2: Preparing the Kheer Base:
Heat 4 cups of whole milk in a heavy-bottomed saucepan over medium heat until it begins to gently boil.
Reduce the heat to low and let the milk to simmer, stirring occasionally to keep it from sticking to the bottom of the pan.
Step 3: Add Sabudana and Cook:
When the milk has simmered for about 10 minutes and reduced significantly, add the soaked sabudana to the saucepan.
Continue to boil the sabudana in the milk, stirring often to prevent them from sticking to the bottom of the pan. Cook until the sabudana pearls are transparent and soft, which should take around 15-20 minutes.
Step 4: Sweeten the Kheer.
Stir the sugar into the kheer until completely dissolved. Adjust the amount of sugar to your taste preferences.
Continue to cook the kheer for another 5-10 minutes, allowing the sugar to dissolve and the flavors to combine.
Step 5: Season with cardamom and saffron.
Crush the green cardamom pods to release the aromatic seeds. Add the crushed cardamom seeds to the kheer and mix thoroughly.
Add the soaked saffron strands and milk to the kheer to give it a gorgeous golden color and delicate flavor.
Step 6: Garnish and serve.
Remove the kheer from the fire when it has reached the appropriate consistency and the sabudana has finished cooking.
Transfer the Sabudana Kheer to serving bowls and top with chopped nuts (cashews, almonds, pistachios) and raisins.
Serve the Sabudana Kheer warm or chilled, as you choose. It can be served as a dessert after meals or as a sweet treat on special occasions. Enjoy your Sabudana Kheer recipe with your family.
Additional Tips for Sabudana Kheer Recipe:
SOaking Sabudana: To soften the sabudana pearls and save cooking time, soak them in before. Overnight soaking produces the finest benefits.
Kheer Consistency: Adjust the amount of milk to achieve your preferred consistency.Some people love a thick, creamy kheer, while others prefer it thin.
Sweetness: Taste the kheer before adding sugar and adjust the sweetness to your liking.For a distinct flavor profile, consider using jaggery or sweetened condensed milk instead.
Variations: For a new spin on traditional Sabudana Kheer, try adding rose water, cardamom powder, or nutmeg.
Leftover Sabudana Kheer can be refrigerated in an airtight container for up to 2-3 days. Reheat gently before serving, adding milk as needed to improve the consistency.
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This simple recipe makes homemade Sabudana Kheer recipe, which is creamy and aromatic. Whether served as a sweet finale to a dinner or as a festive treat, this traditional Indian dish will satisfy your taste buds and bring back happy memories of culinary indulgence. Enjoy your Sabudana Kheer recipe with your family.
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