Sabudana kheer is a delicious sweet recipe.It is very easy to make. This kheer typically eaten during Navratri and other fast days, but one does not be on fast to enjoy this delicious kheer. I make this Kheer on regular basis and serve it chilled after dinner to my family. sabudana has cooling property and very healthy and easy to digest.
Ingredients
sabudana 1/2 cup
milk 1 1/2 litre
sugar 5 to 6 tbsp or to your taste
green cardamom powder 1/4 tsp
almonds 1 tbsp sliced
7-8 cashewnuts sliced
dry coconut grated 2 tbsp
dry coconut sliced 1 tbsp
resins 10 -12
chironji 1 tsp
few string of saffron
khoya /mava 50 gms optional
little ghee to fry dry fruits 1 tsp
Method
Wash sabudana and soak in water for 15 minutes.
In a pan take little ghee and fry cashewnut, almonds, resins, and coconut slices on low flame and keep aside.
Take a heavy bottom pan boil milk in this when milk starts getting boil add sabudana then low the flame of gas and let it boil, stir frequently because milk can burn from the bottom.
Boil the milk until it gets little thick consistency and sabudana get soft and become translucent, now add sugar, add green cardamom powder, grated coconut, khoya and all fried dry fruits ( save little for garnish ) almonds, cashewnuts, resins,coconut slices chironji and add saffron strings.
Now let it boil for 10 minutes more, then kheer is ready (check the sweetness of kheer ).
Transfer the kheer in a serving bowl. refrigerate it for 2 hours before serving.
Note- sabudana kheer becomes thick when its cool down so kheer consistency should not be very thick if needed then add more milk while cooking.
garnish with dry fruits and serve chilled
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