With the festival of Navratri currently being celebrated in large parts of India and a lot of people keeping fasts as part of the festivities, I thought this was an apt time to post this recipe of Sabudana Kheer as it is most often prepared during periods of fasting. However, you need not fast to enjoy this delicious dessert. Make it whenever you like! It is really easy to prepare and doesn't take much time.
Being light and easily digestible Sabudana Kheer is suitable to be served even to infants or invalids. The preparation does differ slightly.... as it is then cooked in water, with little milk being added later.
I remember relishing Sabudana Kheer as a little girl. I still do !!
Ingredients:
2 tbsp sabudana ( sago)
1/2 cup water
2 cups milk
2 tbsp sugar
1/2 tsp cardamom powder
2 tbsp nuts and raisins
Method: Wash sabudana well in plenty of water. Soak in 1/2 cup fresh water for an hour. The sabudana will swell in size and absorb most of the water. Chop nuts and raisins.
In a heavy bottom pan put milk to boil. When the milk starts boiling lower heat and add sabudana with the water it has been soaked in. Let it simmer on low heat until the sabudana becomes transparent and milk thickens. Add sugar, cardamom powder, nuts and raisins. Mix well and close.
You can serve sabudana kheer either hot or cold. Keep in mind that the kheer will become thicker when it cools down. So, if serving chilled, see that there is scope for it to thicken further. Or, add half cup cold milk later if it gets too thick.
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