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Wednesday, September 19, 2012


Sabudana kheer

prepared during almost all festivals
*. 1/3 cup tapioca (sabudana, sago)
*. 3 cups milk

*. 3 tablespoons sugar
*. Few almonds
*. Few strands of saffron
*. 1/4 teaspoon cardamom powder

1. Wash and soak the tapioca in about 1/3 cups of water for at least two hour, Sabudana will soak up most of the water and become light and fluffy.
2. Boil the milk in heavy bottom pan after milk comes to boil let it boil for about another 8 to 10 minutes making sure stirring occasionally so milk does not burn in bottom of the pan.
3. Add the tapioca cook until tapioca is soft and has become translucent this should take about 4 minutes.
4. Next add sugar, cardamom, almonds, and saffron and boil for 2 to 3 minutes. Turn off the heat. As kheer will cool become little thicker in consistency.
5. Kheer can be served chilled or warm

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