shiny sparkly tiny balls are soaked in milk gives a […]
shiny sparkly tiny balls are soaked in milk gives a breeze of sweetness to your taste bud is a perfect delicacy especially during any fasting or festivals at home.
The shape and texture of sago are always pleasant easiest way to make and loved by people of all ages when added with sugar. But i have used jaggery though my mother prepared it during Janmashtami vrat and we use jaggery instead of sugar for my mother its ritual and natural unrefined sugar. Also jaggery is more nutritious with health benefits.
Sabudana Kheer a wholesome food you should consider having moderation without guilt though it has package of amazing health benefits. I remembered in my childhood when we get sick suffering from fever my mother always prepared sabudana kheer with less milk which i was supposed to never like to eat. later she explained it easy to digestion and rebalance your health during sick.
It is rich in energy. It is the main reason why people who fast love to snack on it since it provides them with loads of energy.
Rinse sabudana in water for 2 to 3 times .Always use good quality sabudana for making kheer. A good quality sago has free from bleaching and musty odour. Those odours wont go away even after rinse.
Soak sabudana in water them at least 4 hours to soak nicely.
Meanwhile boil milk and cool it in refrigerator.
Before pour sabudana in the pot ,pre-boil water in a heavy bottomed pan .Pour the soaked sabudana in a boiling water .
Add salt and cook on high flame for 3 to 4 minutes. I love my sabudana slight white in the centre in the time of first boil which will be later transparent. But in this stage i always love the opaque white in the centre. It will give the fun of chewiness of sweet balls.
Add jaggery powder over medium flame and water. Allow the balls to cook until transparent.
When the balls are transparent pour thick cold milk quickly.
Stir it and off the gas. Sprinkle fried cashews and cardamom powder / crushed cardamoms .I love only fried cashews in sabudana but other dried fruits can be added. Sit the kheer for 10 to 15 minutes in room temperature. Then refrigerate it..
yields : servings 15 bowls
prep time : 4 hours
cook time : 10 minutes.
total time : 4 hours 10 minutes
things we need to prepare
1/2 cup sabudana/tapioca seeds
3 cups thick milk -cold
3/4 th cups jaggery powder -as required
2 cups water
4 crushed cardamom
1/2 tsp salt
10 to 12 fried cashews
Rinse and soak sabudana in enough water for 4 hours. Discard the water.
Boil 1 cups of water along with salt in a heavy bottomed deep pan ,add soaked sabudana.
Stir it and cook on high flame around 3 minutes. The centre of the sabudana should be white in this stage.
Now add jaggery and stir it. Add 1 more cup of water. Cook on medium flame until sabudana are transparent or cooked nicely .It will take around 4 to 5 minutes. Don’t over cook the sabudana, it takes less time to cook.
Pour cold milk ,add fried cashews, sprinkle cardamom. Stir it evenly and off the gas. Rest the kheer in room temperature for 10 to 15 minutes. Serve it hot or chill store in refrigerator.