Usually I make this kheer instantly by roasting nylon sabudana / nylon javvarisi( small sized). But this year, I wanted to try with maavu javvarisi which we use for making upma/ Kichdi.I watched a Marathi video in Youtube channel and tried this recipe. It came out very well. It tasted so rich and creamy with all the full fat milk, sugar, nuts and saffron. I loved it to the core.
For variations, you can also use condensed milk instead of milk & sugar. Sendhil loves sabudana kheer with jaggery more than sugar. So I am planning to prepare it with the leftover sago tomorrow for Thursday Guru pooja.
Sabudana kheer is one of the most commonly prepared vrat ki recipes / fasting food across North India. Basically Sabudana/ sago is healthy as its made from Tapioca. It has so many health benefits. Hence its considered as one of the best baby/toddler foods. Its good for muscle development, helps to gain weight, good for bones, improves digestion, energy levels and reduces body heat. Even though it is high in calories and full of carbohydrates, it keeps the tummy full for long time. So people make sabudana recipes on vrat/ fasting days. Just 100gms ( 1 cup) of serving has more than 200 calories. Hence its advised to consume in small amounts.
Ok, Lets see how to make sabudana kheer with sugar / Javvarisi payasam recipe with step by step pictures and video.
Sabudana Kheer Recipe / Javvarisi payasam recipe
How to make sabudana kheer/ sago kheer/ Javvarisi payasam for Shivratri fasting and Navratri festival.
Cuisine: North Indian
Category: Payasam recipe
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
INGREDIENTS
1 cup - 240ml
|
HOW TO MAKE SABUDANA KHEER
- Wash the sabudana twice in enough water. Drain it.
- Add 1/2 to 3/4 cup of water to it and soak it overnight or minimum 4 hours.
- In a kadai, boil 1 cup of water. Add soaked sabudana with water.
- Cook in medium flame till sabudana turns translucent. Stir constantly.
- After its cooked well, add milk and boil for 5 minutes. Add saffron threads while milk boils.
- Sabudana cooks completely. Add sugar. Mix well till sugar dissolves. Give a boil. Check for thickness and add more milk if needed.
- Switch off the flame and add cardamom powder. Roast nuts in ghee and add to kheer. Mix well and serve warm or chilled by refrigerating it for 30 minutes.
METHOD - STEP BY STEP PICTURES
|
Note
|
Enjoy this yummy, creamy Sabudana kheer for festivals and occasions at home.
2 comments :
chitra madam you are great. you have given nice information in this website
Thank you !
Post a Comment