Sabudhana kheer
The sabudhana kheer is literally tapioca pearls boiled in milk. Yet, it tastes simply divine in some households and mediocre in others if you are curious like I was here are the best collated ideas to make the best tasting sabudhana kheer.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
soaking time 2 hours hrs
Total Time 2 hours hrs 30 minutes mins
Course Desserts
Cuisine gluten free, Indian
- 1/2 cup tapioca pearls
- 1 cup water
- 4 cups milk
- 1/4 tsp green cardamom powder
- 1/4 cup Assorted nuts crushed
Wash and soak the sago (tapioca pearls).
Once it is swollen and has doubled in size it is ready to cook.
Boil the milk and reduce to half the volume. Ensure you are contantly stirring and scraping the solids that accumulate on the sides.
Add the soaked tapioca pearls and water to a deep pot and bring to a slow boil
Half way through add the milk and let the sago boil till the center turns glassy of each pearl.
Don't miss to keep stirring at this stage as it can catch the bottom easily.
Stir in the sugar, cardamom powder and mix well.
Remove from heat and stir in the crushed nuts .
Once he sugar is dissolved the kheer is ready to be served.
Keyword festival offerings, iftar recipes, Indian desserts, pot luck recipes