Kheer is a popular Indian dessert that is prepared in our households for practically every occasion and festival, as well as on their own.
This sabudana kheer dish is very simple and quick, created in only 30 minutes using soaking sabudana, which is typically consumed during fasting seasons such as Navratri. Serve during a dinner party on special occasions or as a post-dinner dessert. This is an Indian dessert recipe that you'll be unable to resist.
Ingredients Required:
1. 1/4 Cup sabudana (tapioca)
2. 4 tbsp sugar
3. 1 cup milk
4. 1/4 tsp Cardamom powder
5. 1 tbsp dry fruits (mixed)
Method To Make:
Step 1: Wash and drain sabudanas. Soak them in 1/2 cup of water for two hours. They will absorb practically all water, causing their size to rise. If you want to use larger sabudana, soak them in 1 cup of water for at least 5 hours before cooking.
Step 2: In a heavy base pan, heat the milk over medium heat. Once the milk begins to boil, add the soaked sabudanas.
Step 3: Add sugar and stir until completely dissolved. Cook until they are translucent and tender, which should take about 10-15 minutes. Make sure to stir continuously.
Step 4: Reduce the heat to low and add the cardamom powder and dissolved saffron. Stir constantly and cook until the milk thickens. It'll take about 5-7 minutes.
Step 5: Turn off the heat and transfer the cooked sabudana kheer to a serving bowl. Garnish with sliced almonds and serve warm or cold.
Step 6: When kheer cools, it thickens because the sabudana absorbs almost all of the milk. If you wish to serve it chilled, add 1/2 cup milk and thoroughly combine before serving.
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