Carrot Sabudana Kheer

Cook along · 12 steps

Method

1. 1

   Wash ½ cup sabudana. Add water just 1 inch above the sabudana. Soak for 3-4 hours or overnight. The sabudana should absorb all the water and become soft.

2. 2

   Add ½ cup milk to the soaked sabudana and set aside for 30 minutes.

3. 3

   Peel and grate 2 carrots using the fine side of the grater.

   

4. 4

   Heat 1 tbsp ghee in a pan. Add grated carrots and cook on low flame for about 5 minutes until soft. The carrots will release their natural color and flavor.

5. 5

   Add 1 liter milk to the carrots. Mix well — the milk will take on a beautiful golden-orange color from the carrots.

6. 6

   Stir and bring to a boil on medium flame.

   

7. 7

   Add the sabudana-milk mixture to the boiling milk. Mix well and cook for 5-6 minutes. Adding sabudana at this stage prevents it from splitting.

8. 8

   As the kheer cooks, it will gradually thicken.

9. 9

   Add ½ cup sugar. Stir until dissolved.

   

10. 10

    Add cardamom powder and chopped almonds. Mix well.

11. 11

    The kheer can be served warm or cooled to room temperature and chilled in the fridge.

12. 12

    Offer to Lord Jagannath with tulsi leaves.