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Rich in carbohydrates, sabudana provides quick energy to the body and is commonly used in various dishes, especially Sabudana Payasam or Kheer
Sabudana kheer is an easy-to-make sweet dish that aids digestion and is beneficial for health. (News18 Kannada)
Sabudana (Sabakki) is an important part of Indian food culture. It is primarily used as a cooking ingredient during fasting days or on festive occasions. Rich in carbohydrates, sabudana provides quick energy to the body and is commonly used in various dishes, especially Sabudana Payasam or Kheer.
Source Of Sabudana
Sabudana is made from the roots of the tapioca or cassava plant. The scientific name of this plant is Manihot esculenta, which originates from South America. In some parts of India, it is also referred to as cassava. Sabudana appears as small, white, pearl-shaped granules and is a versatile ingredient in Indian cuisine.
How To Make Sabudana Payasam:
Ingredients:
-
- Sabudana: 1/4 cup
- Water: 1/2 cup (for soaking sabudana)
- Milk: 3 cups (full-fat milk is recommended)
- Sugar: 1/4 cup (adjust as per taste)
- Cardamom powder: 1/4 tsp
- Cashews and almonds: 10 (chopped)
- Grapes: 2 tbsp
Recipe:
- Heat the milk in a pan on medium heat.
- Once it starts boiling, add the soaked sabudana.
- Stir in the sugar and mix well until it dissolves completely.
- Let it cook for 10-15 minutes, stirring constantly, until the sabudana becomes soft and translucent.
- Reduce the heat and add the cardamom powder.
- Stir well and cook for another 7-10 minutes until the milk thickens.
- Turn off the heat and transfer the sabudana kheer to a serving bowl.
- Garnish with chopped dry fruits and serve.
5 Easy Tips for Perfect Sabudana Kheer
Wash Thoroughly
Sabudana is the main ingredient of this dish, so wash it well before cooking. This helps remove excess starch and prevents it from sticking.
Soak Properly
After washing, soak the sabudana for at least 2 to 3 hours. This speeds up the cooking process and ensures a soft, well-cooked consistency.
Maintain The Right Consistency
Sabudana kheer thickens as it cooks. If it becomes too thick, add a little milk before serving to adjust the consistency.
Use Full-Cream Milk For A Creamy Texture
Full-cream milk enhances the richness and creaminess of the kheer, making it more flavourful.
Add Flavour Boosters
A pinch of saffron and cardamom powder enhances the aroma and taste of your kheer.
Sabudana kheer is an easy-to-make sweet dish that aids digestion and is beneficial for health. Enjoy it with your family during fasting days or festive occasions!
