SABUDANA KHEER /TAPIOCA PEARL PUDDING
A creamy, delicious, gluten free, rich pudding enjoyed during fasting days or whenever you feel its kheer time.
Ingredients
- ¼ cup sabudana, tapioca pearls
- 2½ cups fresh milk
- saffron, a few strands
- ½ tsp cardamom powder
- ¼ tsp nutmeg powder
- 2-3 tbsp chopped nuts of yoru choice
- 4-6 tbsp sugar
Instructions
- Soak the sabudana in water for at least 1 hour or more. Drain into a sieve and wash under running water.
- Heat the milk in a heavy bottomed saucepan. Stir occasionally so it does not burn at the bottom.
- When the milk comes to a boil, add the sugar and the soaked sabudana and stir gently.
- The kheer is done when the sabudana becomes transparent and floats to the top.
- Take the pan off the heat. Add the spices and nuts.
- Let it cool or serve immediately.
- When the kheer becomes cold, the consistency becomes thicker.
Notes
- Put the kheer in the fridge to cool. Serve it with grapes, pomegranate, mixed fresh fruit, etc.
- The amount of sugar can be adjusted according to your taste. Can opt for honey, maple syrup, stevia, jaggery, etc.
- Make it a day ahead. The flavours of the spices and saffron infuse well when left overnight in the fridge.
- For a much thicker consistency of kheer use more sabudana - about ½ cup more.
- If the kheer becomes too thick, add a little milk to it.
- This kheer can be served hot also.