Sabudana and Rice Kheer

Name: Sabudana and Rice Kheer
Total time: 1800 s
Yield: 6-7 servings
Cuisine: Indian
Ingredients: 1 cup Sago Pearls or Sabudana; 1/4 cup coarsely powdered soaked Rice; 2 litres Milk; 1 tsp Cardamom powder; 1/4 cup Almonds slivered; 1 cup Sugar or to taste

ZMA @zesty5

#GA4
#week8
This one is an excellent Dessert, especially when you feel like having something sweet and that which can be whipped up in a jiffy. And this particular one fits this category of quickie Desserts to the core. Yes, Indeed! Because it's made amazingly quicker. The only thing is to soak the Sago Pearls or Sabudana for about 15 minutes or a little more. And that too with Milk simmering on the other side. This not only cuts down the time but also the efforts. As simple as that. Nothing can beat it's taste. It just melts in mouth and is rich in Calcium too making it even more healthier and rich.

Enjoy Cooking with Zeen!

ZMA @zesty5

Enjoy Cooking with Zeen!

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Ingredients

30 minutes

6-7 servings

1 cupSago Pearls or Sabudana
1/4 cupcoarsely powdered soaked Rice
2 litresMilk
1 tspCardamom powder
1/4 cupAlmonds slivered
1 cupSugar or to taste

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Steps

30 minutes

1

Bring Milk to a rolling boil on a high heat at first and then simmer on a low heat for about 15 to 20 minutes. Next add soaked and drained Sabudana along with semi dried raw and powdered Rice to the simmering Milk.
2

Add Sugar and Cardamom powder too. Mix well and let it cook on a low heat only. Also don't forget to add slivered Almonds. Sugar can be adjusted accordingly. After about 20-25 minutes of simmering, it's all done.
3

After done, enjoy it either warm or chilled according to your choice. Yum! Garnish with lots of slivered Almonds.

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Cooksnaps

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ZMA @zesty5

on November 05, 2020 00:04

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.