Holi delights: Timeless desserts to savor
Indulge in the timeless flavors of Holi with our essential dessert guide, featuring nostalgic treats to savor and enjoy.
Sabudana kheer is made with sabudana, milk and sugar. Sabudana also called tapioca pearls can be used to prepare myriad Navratri fasting dishes such as sabudana khichdi, sabudana tikki etc.
Sabudana kheer is often made during fasting days. This pudding is light on the stomach and easy to digest. It does not take much time to cook this kheer. Besides the fasting days, you can make it on normal days also. Being high in carbohydrates, this kheer gives an instant energy boost. Here is the simple recipe:
Serves: 4
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Preparation time: 10 minutes
Cooking time: 30-45 minutes
Ingredients:
Sabudana: 1 handful
Full cream milk: 1 litre
Sugar: 2 tbsp
Almonds: 5-6
Cashews: 5-6
Cardamom powder: ¼ tsp
Raisins: 10-12
Method
Wash sabudana thoroughly and soak it overnight. After washing, drain all water. Add half a cup of fresh water to soak overnight. That much water is sufficient to soak it.
Take a thick-bottomed pan. Heat milk adding overnight-soaked sabudana and cardamom powder. Keep stirring. When a boil comes on high flame, turn the flame low and keep stirring occasionally.
Let the kheer cook for 30 to 45 minutes. Keep stirring frequently, otherwise, sabudana will start sticking at the bottom of the pan. Sabudana will become very soft and the texture of milk will become creamy when the kheer is almost done.
Add sugar and mix well. Cook for another five minutes.
Add raisins, chopped almonds, and chopped cashews. Give a good stir and turn off flame.
Transfer it in a serving dish.
Note: Sabudana is never soaked dipped in water. An only half inch of water is sufficient to remain in the bottom of the container in which washed sabudana is kept. Just toss it twice or thrice after every few hours.
This kheer can be eaten warm or chilled. Addition of cardamom powder and dry fruits makes this kheer even more delicious.
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