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Sabudana Kheer recipe | How to make sabudana kheer


Sago / sabudana kheer (FYI sabudana is known as chowari and kheer as payasam in malayalam) is a unique recipe. It is a good source of fiber, folate and essential vitamins, which makes it a well-balanced food in itself. It improves digestion, reduces blood cholesterol level and also lowers the blood sugar level. It helps in weight management and can be clubbed with any other veggie to increase the nutrient content.

Today I will discuss a unique kheer/payasam recipe. Usually everyone makes Palada/Vermicelli (semiya) kheer during functions. This is a different and unique dish that all the kheer lovers out there will love.

Ingredients:

1) Ghee - 2 table spoon
2) Sabudana - 1/2 cup
3) Water - 1.5 cup 
4) Full Cream milk - 1 litre
5) Cardamons - 3 to 4 nos.
6) Sugar - 1/2 cup
7) Milkmaid - 1/4 cup
8) Cashew - 1/2 cup


Sabuana kheer / sabudana payasam made from milk , milkmaid, cashews and raisins. Its a special kheer, made during South Indian festivals.


Preparation Method 

  1. Take 1 table spoon ghee in a frying pan and let it melt. After it melts add 1/2 cup sabudana to the pan then roast it for 5 minutes. We are roasting it so that the sabudana doesn't deform while we cook it afterwards, its tasty that way.
  2. Then add 1.5 cup water to the pan and half cook the sabudana. It will be half cooked in just 5 minutes. Then use a strainer and filter the sabudana and then keep aside. We are half cooking it first to remove unwanted fats. This helps us easily get the required consistency of  kheer when we cook afterwards.
  3. Then add 1 litre of full cream milk and 1 cup of water to a vessel. Let it boil.
  4. Once it starts boiling add 3–4 split cardamoms. Cardamom adds a very good flavour to the kheer. Stir it for 2 minutes.
  5. Then add the strained sabudana to the milk . Stir it for 10 minutes in medium flame. Sabudana will be cooked fully in milk and within 10 minutes sabudana will be completely cooked.
  6. Then add 1/2 cup sugar and stir it for 5–8 minutes in medium flame.
  7. Then add 1/4 cup milkmaid and stir continuously for 10 minutes in medium flame. After that you can take the cardamom out and turn the flame off . Keep it aside.
  8. Add 1 table spoon ghee and 1/2 cup cashew to a pan then roast it. Then directly add the cashew to the prepared kheer. Mix it well.
Now your kheer/payasam is ready. Eat it hot or cold, its very tasty and when you eat it once you will continue to do so. 

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