Sago or Sabudana is full of energy and carbohydrates and perhaps that’s the reason it’s eaten during the fast, to give quick energy. Among other dishes, Sabudana Kheer or Tapioca Pudding is a popular dessert during fasts.
|Preparation Time:||30 minutes|
|Sabudana (tapioca pearls)||1/2 cup|
|Full Cream Milk||1 litre|
|Small cardamom (choti elaichi)||3-4|
- Wash sabudana or tapioca pearls and soak it in 1 cup of water for about 5-6 hours. All the water will be soaked in.
- Peel the cardamoms, and grind the seeds. Keep aside.
- Boil full cream milk in a wok. Let it reduce a bit on low heat for about 15 minutes. Once it reduces, add the soaked sabudana and let it cook for 15 minutes. Stir every 5 minutes, so that it does not get burnt at the bottom.
- When the sabudana is translucent and puffed up, add the sugar and the ground cardamom. Stir till the sugar dissolves. Turn off the heat.
- Sabudana Kheer or Tapioca Pudding is ready. Once it cools down, store it in refrigerator and serve it chilled.
- Kheer becomes thick after becoming cold so don’t make it too thick when cooking. If it becomes too thick to eat, add some boiled milk just before serving.
- You can also add some chopped nuts while making the kheer but to me personally it tastes better without the nuts because I don’t like to muddle the texture of soft and slippery sabudana with anything harder.
- Sabudana is also known as Tapioca Pearls or Sago (https://en.wikipedia.org/wiki/Sabudana).