Creamy and comforting, sabudana kheer is a classic Indian pudding made with tapioca pearls, milk and sugar. Flavoured with cardamom and garnished with fried nuts, it is often prepared during festivals and fasting days.
Ingredients:
- ½ cup sabudana (tapioca pearls)
- 500ml milk
- 1-1½ cup water (for cooking the sabudana)
- ¼ cup sugar (if needed to adjust taste)
- ½ teaspoon cardamom powder (optional)
- 1-2 teaspoon ghee (optional)
- Chopped cashews, almonds, raisins for garnish (optional)
Preparation:
- Soak the sabudana(tapioca pearls) in water for about 1 hour. Drain and set aside.
- Bring 1-1½ cups of water to a boil in a saucepan. Add the soaked tapioca pearls and cook over medium heat until the pearls become translucent. Stir occasionally to prevent them from sticking to the bottom.
- Add the milk and continue cooking until the pearls turn fully transparent.
- Add the cardamom powder and mix well.
- Stir in the sugar and cook for a few more minutes until it dissolves completely.
Serving suggestion:
Heat the ghee in a small pan and lightly fry the nuts and raisins. Garnish the kheer just before serving.
