festival · navratri · vrat · falahari · festive · no-onion-no-garlic · sweet · kheer · sabudana
Sabudana Kheer
Sabudana kheer needs no soaking: rinse the pearls, cook them in water until they float and turn translucent, then simmer them in warm milk with cardamom and raw sugar until fully soft. Take it off the heat while it is still slightly thinner than you want, because it thickens as it cools. Finish with cashews and raisins, and serve warm or chilled as a simple Navratri prasad.
Cook along · 7 steps
Method
- 1
Rinse the sabudana under running water several times until the water runs clear. Drain well and transfer to a thick-bottomed pan with 2 cups water. No soaking is required.
- 2
Cook the sabudana over low to medium heat, stirring occasionally to prevent sticking. After 5–6 minutes, the pearls will begin to float, swell, and turn translucent. Meanwhile, warm the milk in a separate pan without boiling it.
- 3
Add the warm milk and green cardamom powder to the cooked sabudana. Mix well.
- 4
Add raw sugar and stir until well combined.
- 5
Simmer over low to medium heat for 20–25 minutes, stirring frequently. Cook until the sabudana pearls are swollen, translucent, and completely soft. If the kheer becomes too thick before the pearls are cooked, add a little warm milk.
- 6
Keep the kheer slightly thinner than the desired final consistency, as it will thicken as it cools. Turn off the heat and add cashews and raisins. Adjust the sugar to taste.
- 7
Serve the Sabudana Kheer hot, warm, or chilled. Garnish with saffron strands or chopped nuts, if desired.
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