Sabudana Kheer by @_thefoodiewiththebook_

1h45

8 servings

🧋

240 ml

Sabudana

🧈

1 tbsp

Ghee

🌰

80 ml

Nuts

🍇

Raisins

🥛

1.5 l

Milk

🫙

Saffron strands

🍬

120 ml

Sugar

🫙

1 tsp

Cardamom powder

  1. Rinse

    Rinse 1 cup sabudana until the water runs clear of the starch.

  2. Soak

    Soak the sabudana in water for an hour.

  3. Heat

    Heat 1 tbsp ghee in a heavy bottomed pot.

  4. Add

    Add 1/3 cup chopped nuts until they turn light golden.

  5. Add

    Add some raisins and fry until they turn plump, then remove and keep aside.

  6. Add

    Add the soaked sabudana to the same pot and stir continuously for a minute.

  7. Pour

    Pour in 1.5 liters milk and stir well.

  8. Cook

    Cook until the sabudana is cooked.

  9. Add

    Add saffron strands and mix.

  10. Cook

    Cook until the kheer thickens.

  11. Add

    Add 1/2 cup sugar and mix well.

  12. Cook

    Cook for another 5 minutes.

  13. Add

    Add the fried dry fruits and nuts.

  14. Add

    Add 1 tsp cardamom powder and mix everything well.

  15. Serve

    Serve warm or chilled.

Sabudana Kheer by @_thefoodiewiththebook_

1h45

8 servings

🧋

240 ml

Sabudana

🧈

1 tbsp

Ghee

🌰

80 ml

Nuts

🍇

Raisins

🥛

1.5 l

Milk

🫙

Saffron strands

🍬

120 ml

Sugar

🫙

1 tsp

Cardamom powder

Preparation Steps

  1. Step 1/15

    Rinse 1 cup sabudana until the water runs clear of the starch.

    🧋Sabudana

  2. Step 2/15

    Soak the sabudana in water for an hour.

    🧋Sabudana

  3. Step 3/15

    Heat 1 tbsp ghee in a heavy bottomed pot.

    🧈Ghee
    🍲Pot

  4. Step 4/15

    Add 1/3 cup chopped nuts until they turn light golden.

    🌰Chopped nuts
    🍲Pot
    🥄Spoon

  5. Step 5/15

    Add some raisins and fry until they turn plump, then remove and keep aside.

    🍇Raisins
    🍲Pot
    🥄Spoon

  6. Step 6/15

    Add the soaked sabudana to the same pot and stir continuously for a minute.

    🧋Sabudana
    🍲Pot
    🥄Spoon

  7. Step 7/15

    Pour in 1.5 liters milk and stir well.

    🥛Milk
    🍲Pot
    🥄Spoon

  8. Step 8/15

    Cook until the sabudana is cooked.

    🧋Sabudana
    🍲Pot

  9. Step 9/15

    Add saffron strands and mix.

    🫙Saffron strands
    🍲Pot
    🥄Spoon

  10. Step 10/15

    Cook until the kheer thickens.

    🍲Pot

  11. Step 11/15

    Add 1/2 cup sugar and mix well.

    🍬Sugar
    🍲Pot
    🥄Spoon

  12. Step 12/15

    Cook for another 5 minutes.

    🍲Pot

  13. Step 13/15

    Add the fried dry fruits and nuts.

    🌰Chopped nuts
    🍇Raisins
    🍲Pot
    🥄Spoon

  14. Step 14/15

    Add 1 tsp cardamom powder and mix everything well.

    🫙Cardamom powder
    🍲Pot
    🥄Spoon

  15. Step 15/15

    Serve warm or chilled.

Composition

Ingredients

Types

Starch, Dairy, Nuts, Fruits, Spices, Sweeteners

Ingredients

Sabudana, Ghee, Nuts, Raisins, Milk, Saffron strands, Sugar, Cardamom powder

Notes

Sabudana (tapioca pearls, rinsed until water runs clear of starch), Nuts (chopped), Raisins (some, amount not given), Saffron strands (amount not given)

Allergens

Milk, Tree nuts

Dietetics

Dietary regimen

Low-Sodium, Egg-Free, soy-free, Vegetarian, Gluten-Free, Pescatarian

Calories

310 kcal

Macro nutrients

Protein: 7g, Carbohydrates: 42g, Fat: 12g, Fiber: 1g, Sugars: 28g

Nutritional Information

Minerals

Calcium: 220mg, Potassium: 320mg, Magnesium: 25mg, Phosphorus: 180mg, Sodium: 85mg, Iron: 0.8mg

Vitamins

Vitamin A: 95mcg, Vitamin B12: 0.4mcg, Vitamin D: 1mcg, Riboflavin: 0.3mg

Preparation

Time Information

Preparation

1 hour 15 minutes

Cooking

30 minutes

Overall

1 hour 45 minutes

Difficulty

Level

Medium (2/4)

Steps

15 steps

Equipments

Utensils

Pot, Spoon

Appliances

Stove

Type

Type

Type Of Dish

Dessert

Occasions

Festival, Fasting Day (vrat/upvas)

Origin

Source

Platform

instagram

Original Creator

@_thefoodiewiththebook_

Origin

Cuisine

Indian

Geographic

India, South Asia

Various

Aspect

Texture

Creamy, Chewy, Thick

Flavors

Sweet, Milky, Saffron, Cardamom, Nutty

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

refrigerated : 2-3 days (store in an airtight container,cool to room temperature before refrigerating,reheat gently on stove or serve chilled), frozen : not recommended (texture of sabudana and milk-based pudding degrades significantly upon freezing and thawing)