Ingredients:
- 1 cup sabudana (sago/tapioca pearls)
- 1 liter full-fat milk
- 3/4 cup sugar (adjust to taste)
- 4–5 teaspoons chopped dry fruits (cashews, almonds, pistachios)
- 1/4 teaspoon cardamom powder (elaichi)
Instructions:
- Rinse sabudana thoroughly and soak it in water for 10–15 minutes.
- In a heavy-bottomed pan, warm the milk on medium flame.
- Once the milk is slightly warm, add the soaked sabudana to it.
- Stir the milk frequently to avoid sticking or burning at the bottom.
- After 10–12 minutes, the sabudana will turn transparent — a sign that they are cooked.
- Add cardamom powder, sugar, and chopped dry fruits. Mix well.
- Continue to stir gently until the milk thickens slightly.
- Turn off the heat and let it rest. Serve hot or chilled, garnished with extra nuts.
Nutritional Information (General):
- Calories: 260 kcal
- Carbohydrates: 45g
- Protein: 5g
- Fat: 7g
- Fiber: 0.5g
- Calcium: 18%
- Iron: 2%
Cooking Tips & Variations:
- Vegan version: Use almond or coconut milk instead of dairy milk.
- Flavor additions: Add a few saffron strands soaked in warm milk for a rich aroma.
- Extra richness: Stir in a spoon of condensed milk towards the end for creamier texture.
- Nut-free version: Simply skip dry fruits if allergic.
Common Mistakes & Fixes:
- Mistake: Sabudana not cooked properly.
Fix: Check doneness by pressing between fingers; if not mashable, cook longer. - Mistake: Kheer too thick after cooling.
Fix: Add a few tablespoons of warm milk before serving and stir to loosen. - Mistake: Sabudana clumped together.
Fix: Rinse and soak sabudana properly and stir the kheer frequently while cooking.
Chef’s Tips & Tricks:
- Soak sabudana just until slightly puffed; over-soaking can make them mushy.
- Use full-fat milk for a rich and creamy kheer.
- Stir continuously to prevent sticking or milk scorching at the base.
- This kheer thickens as it cools — adjust consistency by adding warm milk before serving.
Brand Suggestions:
- Sabudana: TRS or Natco Tapioca Pearls (available at Indian grocery stores or Amazon UK)
- Milk: Cravendale Full Cream Milk (Tesco, Sainsbury’s)
- Cardamom Powder: Natco or East End
- Dry Fruits: Whitworths Mixed Nuts or Tesco Wholefoods Range
- Sugar: Silver Spoon Granulated Sugar
Equipment & Tools:
- Heavy-bottomed saucepan
- Wooden or silicone spatula
- Measuring cups & spoons
- Serving bowls
- Ladle for pouring
Pairing Suggestions:
- Serve Sabudana Kheer after a light fasting meal like sabudana khichdi or aloo vrat curry.
- Enjoy it chilled as a dessert with poori-bhaji during festivals.
- Serve warm with a sprinkle of crushed pistachios and saffron during winter.
Allergen Information:
- Dairy: Contains milk – not suitable for those with lactose intolerance or dairy allergy. Use plant-based milk alternatives if needed.
- Tree Nuts: Optional — can be omitted or replaced with seeds.
- Gluten-Free: Naturally gluten-free (ensure ingredients are not cross-contaminated).
Recipe Instructions Step by Step:
Step 1: Soak the Sabudana
Wash 1 cup sabudana thoroughly until water runs clear. Soak it in enough water for 10–15 minutes. Drain excess water if any.
Step 2: Warm the Milk
In a heavy-bottomed saucepan, bring 1 liter of milk to a gentle simmer over medium heat.
Step 3: Add the Sabudana
Once the milk is warm, add the soaked sabudana. Stir well and cook on medium flame, stirring frequently.
Step 4: Cook Until Translucent
After 10–12 minutes, the sabudana will become translucent and tender. Check by pressing one between fingers — it should mash easily.
Step 5: Add Flavourings
Add 3/4 cup sugar, 1/4 tsp cardamom powder, and 4–5 tsp chopped dry fruits. Mix and simmer for another 5 minutes.
Step 6: Final Touch & Serve
Once the milk slightly thickens, turn off the heat. Serve the kheer warm or chilled, garnished with more dry fruits.