FESTIVE SABUDANA KHEER

As the joyous festival of Navratri is here , it’s time to embrace the spirit of celebration with divine flavors. Among the many traditional delicacies enjoyed during this auspicious period, sabudana kheer holds a special place. Whether you’re observing a fast or simply looking to indulge in something sweet, this comforting dessert is the perfect choice. Made with just a handful of ingredients, sabudana kheer is a luscious, creamy delight that offers a beautiful balance of textures and flavors. The soft, chewy tapioca pearls, slow-cooked in milk and sweetened to perfection, create an experience that feels both rich and light. And the best part? It’s incredibly simple to prepare, making it an ideal dish to whip up when you’re craving something sweet during Navratri.

Navratri isn’t just about devotion and fasting; it’s about savoring those moments with foods that nourish the body and soul. Sabudana kheer does just that — it’s quick to make, delicious, and loaded with that classic festive charm. If you’re looking for a dish that encapsulates the warmth and joy of this festival, this kheer is a must-try!

WHAT YOU’LL LOVE ABOUT IT

• Easy and quick
• Simple ingredients
• Perfect for fasting
• Creamy & Comforting
• Festive and Nostalgic

 

INGREDIENTS USED IN MAKING SABUDANA KHEER

• SABUDANA (Tapioca pearl or sago)

Sabudana, or sago, is the primary ingredient that gives this kheer its unique texture. When cooked, the tapioca pearls turn soft and slightly translucent, adding a lovely chewiness to the dish. Sabudana is not only a popular choice during fasting but is also known for being light on the stomach and providing a quick energy boost, thanks to its high carbohydrate content. Soaking the sabudana beforehand helps it cook faster and ensures it retains its delightful texture without becoming mushy. Soak sabudana for atleast 1-2 hours before cooking it with milk.

• DRY FRUITS

Dry fruits like almonds, cashews, and pistachios bring both texture and richness to the kheer. They add a nutty crunch to the kheer. These ingredients enhance the overall richness of the kheer, making it a more luxurious dish. For that festive touch, you can even lightly fry the dry fruits in ghee before adding them to the kheer to further elevate the flavor.

• MILK

Milk forms the creamy base of this kheer, offering a smooth and velvety texture. As the sabudana cooks in the milk, it absorbs the flavors, making the dessert richer with every bite. Full-fat milk is preferred for that indulgent creaminess, but if you’re looking for a lighter version, you can use low-fat milk. Alternatively, for a vegan or dairy-free twist, coconut or almond milk can be used. Each will bring a unique flavor to the kheer while keeping it just as delicious.

• KESAR (SAFFRON)

Saffron, often referred to as “liquid gold,” is a prized spice in Indian desserts. Adding a few strands of saffron to the warm kheer imparts a delicate aroma and a subtle earthy flavor. Not to mention, it gives the kheer a gorgeous golden hue, making it visually stunning. Saffron is a luxurious addition to this simple recipe, perfect for special occasions like Navratri, where every dish is meant to feel celebratory.

• ELAICHI (CARDAMOM)

No Indian dessert is complete without the fragrant touch of cardamom. Ground elaichi adds a warm, sweet, and slightly spicy note to the sabudana kheer, balancing the richness of the milk and the sweetness of the sugar. Its aromatic qualities elevate the overall flavor, making each spoonful a delightful experience for the senses. A pinch of cardamom is all it takes to transform the kheer into a comforting and aromatic dessert.

• SUGAR

Sugar is essential in giving the kheer its perfect sweetness. It dissolves into the milk, sweetening it just enough to complement the softness of the sabudana and the richness of the milk. You can adjust the quantity of sugar based on your personal preference, and for a healthier twist, you can even substitute it with jaggery, honey, or coconut sugar. Each sweetener will bring its own flavor, but the kheer will remain as delightful as ever.

EQUIPMENTS USED IN MAKING SABUDANA KHEER

Measuring Cups and Measuring Spoons. are an integral part of any baker’s kitchen and it’s very important to measure ingredients with precision. Mixing bowls are required to soak sabudana.

A wooden spatula to mix the sabudana kheer.

I have used this kadhai to make sabudana kheer.

You will also need an induction or gas stove to cook the kheer.

TIPS TO MAKE SABUDANA KHEER

1. Soaking the sabudana is crucial to achieving the perfect texture. Rinse the sabudana under cold water a few times to remove excess starch. Then, soak it in enough water for at least 1-2 hours. This will soften the pearls and prevent them from clumping together during cooking.
2. When cooking sabudana kheer, it’s important to maintain a low flame to prevent the milk from scorching or sticking to the bottom of the pan.
3. While cooking, stir the kheer frequently to avoid the sabudana or milk sticking to the bottom of the pot. This also ensures even cooking and prevents lumps from forming.
4. Full-fat milk provides the creamiest texture for kheer. If you want a richer and more indulgent kheer, boil the milk down slightly before adding the sabudana.
5. Always add sugar after the sabudana is fully cooked and turns translucent. Adding sugar too early can cause the kheer to thicken prematurely, making it difficult for the sabudana to cook properly.
6. Sabudana kheer is versatile and can be enjoyed warm for a cozy dessert or chilled for a refreshing treat. If serving cold, refrigerate it for a few hours, and the flavors will deepen as the kheer thickens.

If you like my Sabudana kheer recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!