Sabudana Kheer is a simple and healthy dessert. Sabudana or
pearl is full of carbohydrates, and combined with milk and
nuts, this pudding is full of calcium, magnesium, and other minerals.
Cashews have lower fat than most other nuts, and mostly contain
heart-healthy monounsaturated fat. This payasam is also great as an
Servings: 4-6 Cooking Time: 30-40
2 1/2 cups whole milk
2/3 cup evaporated milk
2 cups sugar (adjust to taste)
1 cup sabudana (sago, tapioca pearls)
2 tsp cashew nuts
1 tsp cardamom powder (elaichi)
4-5 tsp vegetable oil
Place the sabudana in a bowl and add 3-4 cups of water.
Wash the sabudana, drain the water and set aside for 15-20 minutes.
Heat the oil in a small pan and fry the cashew nuts
until golden. Remove and let cool, and chop the nuts.
In the meantime, in a heavy saucepan, add the milk
and bring to a boil. Turn down the heat and add sugar and cook until
the sugar is dissolved. Remove from heat and stir in the cardamom
powder and evaporated milk and set aside.
To cook the sabudana, add 1 1/2 cups of water and
bring to a boil.Reduce the heat and cook until the sago is translucent,
stirring often to prevent it from burning at the bottom. Remove from
heat and let cool.
Add the boiled sabudana to the milk (along with the
Garnish the sabudana kheer with chopped cashew nuts.
Serve the sabudana kheer warm or chilled.
You can also add 1/2 cup thin vermicelli for a different taste. Reduce
the water to milk ratio as needed; or use only water instead of milk if