Sabudana kheer

Name: Sabudana kheer
Cuisine: Indian
Ingredients: 1/2 cup Sabudana (tapioca or pearl sago); 4 cups (1 liter) Milk; 4 tablespoons Sugar; 1/4 teaspoon Cardamom Powder (Elaichi); 4-5 Saffron strands(kesar), dissolved in 1 tablespoon Milk; 1/2 cup Water

Ishita Sirohi @cook_14377399

Sabudana kheer

Ishita Sirohi @cook_14377399

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Ingredients

1/2 cupSabudana (tapioca or pearl sago)
4 cups (1 liter)Milk
4 tablespoonsSugar
1/4 teaspoonCardamom Powder (Elaichi)
4-5Saffron strands(kesar), dissolved in 1 tablespoon Milk
1/2 cupWater

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Steps

1

Wash sabudana in water and drain them.
2

Soak them in 1/2 cup water for 2 hours. They will absorb almost all water and their size will increase. If you want to use large size sabudana, then soak them in 1 cup water for at least 5 hours before cooking.
3

Heat the milk in a heavy bottomed pan over medium flame.When milk comes to boil, add soaked sabudana.Add sugar and stir well until it dissolves completely.
4

Reduce heat to low and add cardamom powder and dissolved saffron.Stir continuously and cook until milk turns thick. It will take approx 5-7 minutes.
5

Turn off the flame and transfer prepared sabudana kheer to a serving bowl. Garnish it with sliced almonds and serve warm or chilled.