Tuesday 6 October 2015


Preparation time: 5 minutes
Cooking time : 20-30 minutes
Serves: 4
½ cup sabudana or tapioca pearls
2 cups full cream milk
4 tbsp sugar
1/4 tsp green cardamom powder
2 tbsp sliced blanched almonds
½ tbsp raisins
3-4 saffron strands (optional)

  1. Wash and soak sabudana in 2 cups of water at least for 1 to 2 hours.
  2. Heat milk in a thick bottomed pan and add the soaked sabudana along with water in the pan
  3. Cook for 20-25 minutes on a low to medium flame stirring occasionally.
  4. When you reach the desired consistency add sugar and cardamom powder and sliced blanched almonds. 
  5. Garnish the sabudana kheer with saffron strands and pistachios and serve sabudana kheer hot or warm.
  6. You can also serve cold kheer and add fruits of your choice.

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