Kheer is that a dessert that makes its way for almost every Indian festival and worship. While rice kheer is the most popular, with rich mixtures of milk, sugar, dried fruits and cardamom, there are also many other versions. Among them, Sabudana Kheer is a favorite, especially during fasting. These small beads are packed with starch, making them a great energy booster when you are fasting. If you want, you can also prepare this kheer as an indulgence. While the cooking method is similar to regular kheer, it can be difficult to get the right texture for Sabadna Kheer. Each pearl should be fully cooked while keeping it completely correct. This is where a small skill comes. If you want to correct it every time, this recipe has covered you. Let us dive in the right.
Read: Love Makhana Kheer? Make it healthy with these 5 easy-to
What is Sabdana?
Sabdana, also known as tapioca pearl or sago, is a starch extracted from the roots of the cassava plant. It is naturally gluten free, it is a great option for people with wheat allergies or gluten intolerance. Subdana fasting is a main component in cuisine and is usually used to prepare Sabudana khichdi, vada and disciples.
Here are 5 tips to make the right subdana kheer:
1. Wash it thoroughly
Sabudana is the hero of this dish, so wash it thoroughly before cooking. It helps in removing excess starch and prevents clumping.
2. Soak it right
After washing, soak Sabdana for at least 2 to 3 hours. It helps in speeding up cooking process and ensures soft, well -ripened beads.
3. Keep the right stability
Sabdana Kheer becomes thick over time. If it becomes too thick, add some milk to adjust the texture before just serving.
4. Go full cream for cream
Full-cream milk is the best option for this kheer. It gives a rich, creamy texture that enhances the taste.
5. Add taste booster
A dash of saffron and cardamom powder can take your pudding to the next level. Do not leave them!
How to make Sabudana Kheer to make Subudana Kheer Recipe
Heat milk in a pan on medium heat. Once it starts boiling, add soaked Sabudana.
Stir in sugar and mix well until it dissolves completely. Allow it to cook for 10-15 minutes, stirring continuously until Sabudana becomes soft and transparent.
Reduce the flame and add cardamom powder to the milk dissolved in the milk.
Keep stirring and cook for another 7-10 minutes until the milk becomes thick.
Turn off the heat and transfer the subudana kheer to a serving bowl. Garnish with chopped almonds and serve warm or cold.
Click here for full recipe.
Sabadna Kheer tastes both hot and cold, making it a great pick for any time of the day. Next time you are fasting, follow these simple tips and enjoy a creamy, delicious bowl of kheer!
