Sabudana Kheer Recipe

It is probable the most frequent kind of candy and scrumptious food served on fasting days. However, one does not need to be on fast to revel in it!! As name suggests this normal Indian sweet is made from small dimension sago pearls. This sabudana kheer recipe is one of the easiest Indian dessert recipes and can be organized in less than 20 minutes.
Preparation Time: 2 hours
Cooking Time: 20 minutes
Serves: four servings
1/2 cup Sabudana (tapioca or pearl sago)
4 cups (1 liter) Milk
4 tablespoons Sugar
1/4 teaspoon Cardamom Powder (Elaichi)
4-5 Saffron strands(kesar), dissolved in 1 tablespoon Milk
2 tablespoons sliced Almonds (optional)
1/2 cup Water
Wash sabudana in water and drain them.
Soak them in 1/2 cup water for 2 hours. They will soak up nearly all water and their dimension will increase. If you favor to use massive size sabudana, then soak them in 1 cup water for at least 5 hours before cooking.
Heat the milk in a heavy bottomed pan over medium flame.
When milk comes to boil, add soaked sabudana.
Add sugar and stir nicely until it dissolves completely.
Cook them until they flip transparent and tender or for around 10-15 minutes. Make positive to stir continuously.
Reduce warmness to low and add cardamom powder and dissolved saffron.
Stir always and cook dinner till milk turns thick. It will take approx 5-7 minutes.
Turn off the flame and switch organized sabudana kheer to a serving bowl. Garnish it with sliced almonds and serve heat or chilled.
Tips and Variations:
When kheer cools down it will end up thick as sabudana will absorb nearly all milk. If you want to serve it chilled, then add half cup milk and mix nicely before serving.
Taste: Sweet
Serving Ideas: Serve it as a heat or chilled dessert on fasting days or with masala puri and aloo curry in party, lunch or dinner.

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