Fans of sabudana, Chef Rajesh Sharma has a recipe that will add a wonderful touch to your Navratri celebrations.
This creamy and delicious Sabudana Kheer, made using sago pearls, milk and sugar, is a great substitute for the regular rice kheer.
It takes less than an hour to make it and the kheer can be had during your vrat or otherwise as well.
- 1 cup sabudana or sago pearls, soaked for 8-10 hours or overnight
- 500 ml milk, boiled
- ½ cup sugar
- ½ tsp green elaichi or cardamom powder
- Handful cashews, finely chopped
- Handful pistachios, finely chopped
- Handful badam or almonds, slivered + 2-3 whole almonds to garnish
- Ghee, to roast the nuts
- 2 cups water
- Boil 2 cups water in a deep non-stick kadhai or saucepan over medium heat.
Rinse and drain the sabudana and add it to the boiling water.
Add the milk.
Let it simmer over low heat for 4-5 minutes.
- Meanwhile, heat the ghee in a small non-stick frying pan.
Add the chopped almonds, pistachios, cashews.
Saute over medium heat for a few minutes.
Take off heat and keep aside.
- Add the sugar to the simmering sabudana-milk mixture.
Mix well and continue to simmer.
Add the sauteed and chopped nuts.
Add the cardamom powder and mix well.
Continue to simmer over medium heat for 10-20 minutes.
Take off heat.
Add the whole almonds and serve warm.
Rajesh Sharma is the chef at Skyview By Empyrean at Patnitop, Jammu and Kashmir.