Wednesday, April 10, 2013

Sabudana Kheer (Tapioca Pudding)

This is one kheer that everyone likes at home. I like to use a tsp of basmati rice to the kheer as it acts as a thickening agent and gives a nice aroma to the dish.


1/4 cup sabudana (tapioca)
1 tsp basmati rice
1/2 cup water
1 cup milk ( I use 2% milk, you can use whole milk)
4-5 tsp sugar, heaped
a pinch of saffron, soaked in a few tsp of milk
10-12 raisins
a pinch of ground green cardamon powder
Nuts to garnish

How it's made:

Wash Sabudana under running water and soak for 30 mins.
Wash rice and set aside.
Drain water from sabudana. Combine with rice in a heavy bottom pan. Cook in half cup of water until rice is half cooked and sabudana turns transparent. Add milk, sugar and saffron. Boil, stirring continuously. Once mixture thickens, add raisins and cardamom powder.
Garnish with cashewnuts/ almonds/ raisins.

Serves: 3

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