Sabudana, also called pearl sago, is the preferred ingredient for fasts and vrats. It is easily digestible and lends itself to a variety of dishes. As a convalescent food, sabudana is used during stomach ailments including diarrhea, as it has the capacity to bind the loose bowels while providing needed nourishment being easily digestible.
We are all familiar with the savoury khichdi made with sabudana, as well as eating it fried as part of namkeens. But it can make a lip-smacking kheer too!
Sabudana kheer is a creamy delicious dish, which specially prepared during navaratri and other days of fasting. It is not only simple, but also needs very few ingredients and can be made in just 15-20 minutes. Desi ghee, cardamom powder, and saffron add mild aroma to the kheer and dry fruits add nutty taste to it.
Ingredients – (2 servings)
- Sabudana (sago) – ¼ cup
- Full cream milk – ½ litre
- Sugar – 3 tbsp
- Cardamom power – ¼ tsp
- Almonds – 3 to 4
- Cashew nuts – 3 to 4
- Pistachio – 3 to 4
- Saffron strands – 5 to 7
- Kishmish (Raisins) – 10 to 15
- Desi ghee – ¼ tsp
- Soak almonds and pistachios in warm water for half an hour. Peel and chop along with cashew nuts. Keep aside some of the chopped nuts and raisins for garnishing.
- Soak saffron in 1 tbsp warm milk and crush it.
- Wash sabudana and soak in just enough water to submerge it, for 1-2 hours. It will absorb water and fluff up.
- Boil milk in a heavy bottomed pan. When it starts to boil add sabudana and desi ghee, and cook on a slow flame, stirring frequently and cook till milk thickens and the sabudana becomes transparent and soft.
- Add sugar and stir the kheer for 2 to 3 minutes.
- Add cardamom powder, saffron and dry fruits. Switch off the stove.
- Dish out in a serving bowl and garnish with dry fruits.