During Navratri or any other fasts, kheer made from sabudana is often prepared. However, beginners often encounter problems: the sabudana sticks to the bottom while cooking, the milk curdles, or the finished dish becomes too thick and hard after cooling.
If you are facing such difficulties, there is no need to worry. By following the correct sequence for soaking the sabudana and mixing it with milk, you can very easily prepare a tender, creamy, and fluffy sabudana kheer. If you plan to make this sweet dish for the Navratri fast, the method presented here may help you.
Sabudana Kheer Recipe
Ingredients:
- 1/2 cup of sabudana (medium size)
- 1 liter of whole milk
- 1/2 cup of sugar (to taste, adjustable)
- 1 tablespoon of ghee
- 1/2 teaspoon of cardamom powder
- 8-10 strands of saffron (soaked in 2 tablespoons of hot milk)
- 2 tablespoons of chopped cashews, almonds, and pistachios
Brief preparation instructions:
Tip for soaking sabudana: First, wash the sabudana 2-3 times to remove excess starch. Then, add just enough water to completely cover the sabudana. Soak it for 2-3 hours until the grains are fully swollen.
Bring the milk to a boil: Lightly spray the bottom of a heavy-bottomed pot with water (this prevents the milk from sticking to the bottom) and bring 1 liter of whole milk to a boil.
Sautéing the sabudana in oil (the key to preventing sticking and curdling milk): In another pan, heat 1 tablespoon of ghee. Add the soaked sabudana and sauté over medium heat for about 1-2 minutes, stirring. (The coating of oil ensures that the sabudana will not stick to the bottom when added to boiling milk, and the milk will not curdle).
Mixing and cooking in milk: When the milk boils, add the lightly sautéed sabudana. Cook on low heat for 8-10 minutes. As it cooks, the grains will begin to float and become transparent, like glass.
Adding sugar and flavorings: Once the grains become transparent, stir in the sugar, the saffron milk, cardamom powder, and roasted nuts. Cook for another 2-3 minutes until the sugar dissolves, then turn off the heat. (Since the kheer will thicken slightly after turning off the heat, it should not be cooked for too long).
Serving: The ready, fluffy, and tender sabudana kheer is ready! It can be served both warm and cold.