Kala Jamun With Instant Gulab Jamun Mix - Kala Jamun Using Readymix

Kala jamun (Black gulab jamun) recipe was in my try list for years. To make it simple, I tried making Kala jamun in an easy way using store bought, readymade, instant gulab jamun mix. I have tried it twice so far using Aachi gulab jamun mix and MTR gulab jamun ready mix. Both worked well. When I read the difference between Kala jamun and Gulab jamun in Wikipedia, I found sugar and khoya (milk solid) is used to make the traditional Kala jamun dough. 

So I too used sugar and milk to the instant  readymix to make the jamun dough. Sugar added in the dough slowly caramelizes while deep frying and helps to give dark color to the kala jamoon. Milk helps to make soft gulab jamun. Some recipes called for deep frying the gulab jamun twice to bring the black color. But I felt deep frying in low flame patiently for long time helps to get a nice black color to kala jamun. Please go through my post to read more tips and tricks to make a perfect kala jamun using instant gulab jamun mix in detail.  Try it. You will love its results for sure. Friends, lets see how to make Kala jamun using jamun mix with step by step pictures.

Check out my Dry jamun recipe using Instant mix, Gulab Jamun using MTR gulab jamun mix, Gulab jamun kofta curry and eggless vanilla cake using Jamun mix.

KALA JAMUN USING INSTANT GULAB JAMUN MIX

Learn how to make Kala jamun using instant gulab jamun mix

Cuisine: Indian

Category: Dessert Recipes

Serves: 8 

Prep time: 5 Minutes

Cook time: 20 Minutes

Total time: 25 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 240ml Gulab Jamun mix - 1 cup  Boiled milk at room temperature - As needed Sugar – 1.5 tsp Cooking oil or ghee - to deep fry For Sugar syrup Sugar – 1 cup Water – 1 cup Rose water – 1/2 tsp Saffron threads - Few To stuff kala jamun Gulab jamun dough - a small ball Chopped nuts - 2 tbsp (Cashews and Almond) Saffron threads – Few Food color - a pinch Sugar – 1/2 tsp Warm milk – 2 tsp HOW TO MAKE KALA JAMUN USING INSTANT JAMUN MIX Take the gulab jamun mix in a bowl. Add sugar and mix well. Add milk gradually and make a slightly sticky dough. Cover and Rest for 5 minutes. To make sugar syrup, take sugar and water.Mix well and boil for 5 to 7 minutes till it becomes slightly sticky. Take a small portion of gulab jamun dough and mix saffron milk, food color, sugar & nuts. Make small balls out of it for stuffing the jamun. Now roll smooth, crack free balls in the remaining dough using ghee greased hands. Stuff the nuts ball inside the jamun & roll it. Arrange the balls in a plate. Heat oil and fry the jamun in low flame till black in color. Soak in sugar syrup for one hour. Jamun increase in size and becomes soft. Serve with ice cream !

METHOD - STEP BY STEP PICTURES

In a wide bowl, take the measured gulab jamun mix. Add sugar and mix well. Add milk gradually and make a slightly sticky dough. Cover the jamun dough for 10 minutes. In the mean time, you can make sugar syrup. Heat sugar + water in a bowl and boil the syrup for 5 to 7 minutes in medium flame till the syrup becomes sticky. Add saffron thread and cardamom powder/rose water. Mix well. Switch off the flame and set aside. Take the gulab jamun dough and remove a small ball for the stuffing. To this ball, add chopped nuts, saffron thread soaked in 1 tsp milk, a pinch of food color and 1/2 tsp of sugar. Mix well to make a soft dough. Roll the jamun into equal balls. If it cracks more while rolling, add little milk to dough. Mix well and make balls again. Make equal number of jamun balls and nuts ball. Make sure the size of nuts stuffed ball is lesser than gulab jamun ball. Grease your hands with little ghee. Take one gulab jamun ball and press it to make a small circle. Keep the nuts stuffed ball in the middle and roll it nicely to make a crack free kala jamun ball. You can make round shapes or bullet shaped elongated ones as shown in the picture. Heat oil in a kadai and drop a pinch of dough. If it rises to the top slowly, oil temperature is right. Now keep the flame medium and stir the oil  in the corner of kadai with a wooden ladle. Drop 3 to 4 gulab jamun in each batch. Keep stirring the oil in the corners without touching the gulab jamun. It helps for even coloring of jamun. Keep the flame low and stir it. Cook till jamuns become golden brown. Keep the flame low and keep cooking till it becomes black in color. Make sure you don’t burn the jamuns. You can identify it with the smell if it burns. So always keep the flame low and cook patiently. As we have added sugar to the dough, it helps to change the color of jamun quickly. Remove the jamun using a slotted ladle and drain in a tissue paper. If the sugar syrup becomes cold, heat for a minute and make it warm. Add the cooked kala jamun to the sugar syrup and mix well. Cover and soak it for 30 minutes to one hour OR till the jamun increase in size after soaking. Serve warm or cold as you like with or without ice cream. Enjoy !

NOTE

Addition of sugar helps the jamun to change dark black in color. So do not skip it. Remember to cook the jamun in low flame patiently. If you cook in high flame, jamun may burn. Alternatively you can also fry the jamun twice to get black color.

Try this easy, yummy Kala Jamun using Instant gulab jamun mix. Enjoy !!

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Oreo Milkshake Recipe Without Ice cream

 Summer vacation is started for Raksha. She requested me to make some yummy milkshakes and ice cream recipes for her. To begin with, I prepared this easy and simple Oreo milkshake recipe without ice cream. As I din’t have ice cream in hand, I added some ice cubes and chilled milk in my blender to thicken the Oreo shake. It came out well with a frothy texture. Raksha liked it very much. The flavor of Oreo cookie and cream along with chocolate syrup, vanilla extract adds a great taste to the milkshake.  But to enjoy the best taste of milkshake, you must add ice cream. Soon I will try with ice cream to make it more creamy and rich and make a post here. Ok, lets see how to make Oreo milkshake recipe without ice cream.

Do check out my Oreo microwave cake and Oreo microwave brownie.

Oreo milkshake recipe without ice cream

How to make oreo milkshake without ice cream and chocolate syrup

Cuisine: Indian

Category: Milkshake

Serves: 1

Prep time: 2 Minutes

Cook time: 2 Minutes

Total time: 4 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 240ml Oreo cookies - 4 nos Chilled milk - 1 cup Vanilla extract - 1/2 tsp Sugar – 1/2 tbsp Ice cubes - 2 nos Chocolate syrup - 1 tbsp ( Optional, I used Hershey’s syrup) Vanilla ice cream - 1 scoop (Optional)

HOW TO MAKE OREO MILKSHAKE WITHOUT ICE CREAM - METHOD

1. Break the Oreo cookies into pieces and take in a blender / mixer jar.
2. Add sugar, milk, vanilla extract, choc syrup (if using) and ice cubes.
3. Run the mixie for a minute. Thick, frothy oreo milkhake is ready.
4. Pour in a glass. Garnish with a piece of Oreo and serve immediately.

METHOD - STEP BY STEP PICTURES

In a mixie jar/blender, break the Oreo into small pieces. Add boiled , chilled full fat milk, sugar, chocolate syrup, vanilla extract, ice cubes. Grind for a minute till it becomes frothy. Transfer to a serving glass. Garnish with chopped cookies. Serve immediately. Enjoy !

Note

For variations, you can add a scoop of vanilla ice cream or chocolate ice cream while blending. Adjust the quantity of sugar as per your taste.

Try this easy, yummy, Kids friendly Oreo milkshake and enjoy !

 

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Instant Rabri Recipe In Microwave - Quick Rabdi Recipe With Milkmaid/Condensed milk

After trying mawa malpua successfully, I prepared this instant, easy rabri recipe to serve with malpua. Its a quick version with just 3 major ingredients using microwave. It can be done in 6 minutes. Basically Instant rabri can be prepared using milk powder, ricotta cheese, khoya or even with condensed milk and corn flour.

But today I have used Paneer / Chena, Milk and condensed milk / milkmaid to make this instant rabdi recipe. I followed Tarla dalal’s recipe. It came out really well. I won’t say its taste is equal to the authentic rabri, but it tasted good when served chilled. I used store bought paneer. This rabri tastes even better when you make it with fresh chena. If you are craving for rabri, you can make it this way and enjoy instantly. Lets see how to make easy rabri recipe in microwave under 6 minutes with step by step pictures.

Instant Rabri Recipe Using Microwave

Instant rabri / rabdi recipe using microwave in 6 minutes.

Cuisine: Indian

Category: Dessert recipes

Serves: Serves 4

Prep time: 5 Minutes

Cook time: 6 Minutes

Total time: 11 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Boiled Milk - 2 cups ( Use Full cream milk) Grated paneer or fresh chena - 1 cup Condensed milk - 1/2 cup + 2 tbsp ( Use 3/4 cup more for sweetness) Cardamom powder - 1/2 tsp Kewra water or rose water - 2 drops Saffron strands - Few (optional) Chopped nuts  (Cashew, badam and pista) – 2 tbsp

HOW TO MAKE MICROWAVE, INSTANT RABRI WITH CONDENSED MILK

1. In a microwave safe bowl, take milk, condensed milk/milkmaid, grated paneer, cardamom powder and rose water.
2. Mix well and microwave in high power ( 800W) for 6 minutes.
3. Mix it once in the middle after 3 minutes.
4. After 6th minute, remove the bowl. Mix well.
5. Transfer to serving bowl. Garnish with chopped nuts. Refrigerate for an hour. Serve chilled.

METHOD - STEP BY STEP PICTURES

Grate paneer and set aside.In a microwave safe bowl, take milk. Add grated paneer, condensed milk, cardamom powder and kewra water or rose water. Mix well with a whisk or ladle. Microwave in high power at 800W for 6 minutes in total. Open it once in the middle at 3 minutes. Mix well and again cook for 3 minutes. Remove, mix well and transfer to serving bowls. Garnish with chopped nuts. Refrigerate for 1 hour and Serve chilled. Enjoy !

Note

Add more condensed milk if you need more sweetness. Kewra water is optional. You can use rose water or saffron instead. Rabri thickens after refrigeration. So you can add some milk to adjust its consistency while serving.

Try this easy, yummy instant rabri recipe for festivals and special occasions.Enjoy it serving with malpua, gulab jamun !

 

Very good recipes Tags: Rabri recipe, instant rabri recipe, instant rabri with condensed milk, instant rabri in microwave, microwave rabri recipe

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Mawa Malpua Recipe - Instant Malpua Recipe Step By Step

Mawa malpua recipe with step by step pictures / Instant malpua recipe. Holi festival is around the corner. Most of the North Indians make Malpua / malpura, Gujiya and Thandai for Holi celebration. Malpua is basically a pancake kind of dessert recipe that is deep fried in ghee and dunked in sugar syrup ( Chasni). It is usually served with rabri / Rabdi. Malpua is a most popular street food in Rajasthan, Bihar, West Bengal, Maharashtra and Odisha. Each recipe has its own variations. Authentic malpua recipe calls for maida, semolina / suji, milk and yogurt.Its batter is allowed to ferment for few hours before deep frying in ghee/ oil.

 In some places, its batter is prepared by adding fruits like banana, mango or pineapple and even coconut. In Odisha, Malpua fritters are dipped in sugar syrup (chasni) after they are fried. The Bihari version of this dish has sugar added to the batter prior to frying.  Today I have shared a simplified version of malpua recipe by using khoya / mawa. I followed this Instant, mawa malpua recipe from Sailu’s food twice successfully. I am sure even a beginner can try it and get perfect results if you follow this recipe and method carefully. For variations, condensed milk or milk powder can also be used in place of khoya. Friends, do try this easy, yummy malpua recipe for this Holi festival and have a colorful celebration.

Do check out my Gujiya and Thandai recipe, Homemade thandai masala powder too.

Mawa malpua recipe - Instant malpua recipe

How to make malpua recipe with khoya.

Cuisine: North Indian

Category: Dessert

Serves: 10 

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Maida / All purpose flour - 1/2 cup Sugarless Khoya / Mawa - 1/4 cup Warm milk - 3/4 cup + 2 tbsp Crushed fennel seeds - 1/2 tsp Sugar - 1/2 tbsp Salt – small pinch Cooking oil or ghee – To deep fry malpua ( use flavorless oil) For Sugar Syrup Sugar – 1/2 cup Water – 1/2 cup Saffron threads – Few Cardamom powder – 1/4 tsp Chopped nuts (Cashews, Pista) – To garnish

HOW TO MAKE MALPUA - METHOD

1. To make malpua batter, take crumbled khoya in a bowl. Add 1/2 cup warm milk.
2. Whisk without lumps. Add maida, fennel seeds, sugar and salt.
3. Mix without lumps and make a smooth batter.Set aside for 15 minutes.
4. Make sugar syrup by boiling for few minutes. Add cardamom powder, saffron threads.
5. Heat oil or ghee to deep fry malpua. Cook both sides till golden. Remove and dunk in sugar syrup. Soak for 2 minutes by flipping it once.
6. Arrange in a plate and garnish with chopped nuts. Top with rabri if you wish and serve immediately for best taste.

METHOD - STEP BY STEP PICTURES

In a wide bowl, take 1/4 cup of crumbled or grated khoya. Add 1/2 cup warm milk. Whisk to make it smooth. To this, add maida, fennel seeds, a small pinch of salt, sugar and mix well using a whisk. Add the remaining milk and make a smooth, lump free batter. Consistency of batter should be neither too thick nor too thin. It should fall like a thin ribbon. Remember thick batter gives thick and bulgy malpua.You should press it with two ladles while draining from the oil. Similarly if the batter is too thin, malpua may disperse in oil with lots of  big holes in it. So batter should be slightly thin and right in consistency. After you make the first malpua, check for the result and based on its texture you can add more milk if needed to make the batter thin. If the batter became too thin, add little maida to bring the right consistency. Rest the batter for 10 to 15 minutes. In the mean time, you can make sugar syrup. In a wide or deep kadai, take sugar and water. Mix well and boil for 3 to 5 minutes in low flame or till the sugar syrup becomes slightly sticky like gulab jamun syrup.  No need of bringing to one string or two string consistency. Just sticky and thin syrup is enough. Heat oil or ghee in a flat bottomed kadai or pan. I used refined oil. Oil should be just 1inch in height ( like frying jalebi). Do not use more oil. Malpua may bulge and puff up if the oil is more.To make flat malpua, oil should be less. If malpua puffs up in oil, use two ladles, press it well while removing it from oil. This helps to make the malpua flat and drain the excess oil too. Add a drop of batter to the oil. If it rises to the top immediately, oil temperature is just right. Simmer the flame to low to medium and pour one small ladleful of batter to the oil. Malpua spreads by itself and cooks in oil. Splash some oil on the top if needed. Flip it as soon as the edges become golden brown in color. Cook the other side for a minute and remove from the oil. Drain the oil completely.  You can deep fry one by one or 2 to 3 based on the size of pan. Add the cooked malpua to the sugar syrup immediately. Soak for 2 to 3 minutes. Flip it and soak both the sides. Similarly add all the fried malpua based on the size of sugar syrup bowl. Remove after 2 to 3 minutes by draining the excess sugar syrup.  Deep fry the remaining malpuas, soak in syrup. Arrange in a plate and garnish with chopped nuts. Serve immediately or warm to enjoy its best taste. You can also top it with rabri and serve it rich ! Enjoy !

Note

Malpua batter should be in right consistency. Its better to use flat pan for deep frying.  Sugar syrup should be just slightly sticky.

Try this easy, yummy Malpua for the Holi and enjoy the festival !

Flickr Tags: Malpua,Malpua recipe,Mawa malpua,mawa malpua recipe,Instant malpua recipe,Instant malpua,how to make malpua,holi recipes,malpua with khoya

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How To Make Eggless Red Velvet Cake Recipe Without Condensed Milk

My daughter Raksha is a big fan of Red velvet cake. So I tried this eggless red velvet cake recipe at home with whipped cream frosting for the first time on Valentine’s day.  Last year during this day I had shared a simple and easy eggless red velvet cake in a mug using microwave. So this year I wanted to try in convection oven. It came out moist, soft, spongy without even using condensed milk, butter & eggs. Cooking oil and buttermilk are the magic ingredients in this recipe. I was very happy with the result even though its my first attempt. Thanks Ranjani for the fool proof recipe. 

Actually cream cheese frosting is most suitable for red velvet cake. But I used heavy whipping cream for the frosting as I din’t have cream cheese in hand. We loved this combo as well. I used food coloring liquid for the bright red color. I din’t want to test with beetroot juice as its my first attempt. 

Last year we ordered red velvet cake from a popular bakery chain for Raksha’s birthday. But it was not good at all. We were disappointed with the taste of frosting and felt the cake was not even moist. When compared with that cake, my homemade eggless red velvet cake is outstanding. Beginners can dare to try this recipe. You will get good results for sure. You can also use this recipe to make red velvet cupcake. 

Ok, Lets see how to make eggless red velvet cake at home with step by step pictures.

Eggless red velvet cake recipe

How to make soft, moist eggless red velvet cake without condensed milk.

Cuisine: Indian

Category: Eggless cakes

Serves: 1/4 kg

Prep time: 10 Minutes

Cook time: 30 Minutes

Total time: 40 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 240ml Maida / All purpose flour - 1 cup Baking powder - 1 tsp Baking soda - 1/2 tsp Cocoa powder - 1 tbsp To mix Sugar – 1/2 cup ( I used regular crystal sugar) Buttermilk - 1/2 cup ( thick curd ( 1.5 tbsp + 1/3 cup water) Cooking oil - 1/3 cup ( Any flavorless oill) Vanilla essence - 1 tsp Colorless vinegar - 1 tbsp Red food color - 1 tsp Frosting Heavy whipping cream - 1/2 cup ( I used Tropolite brand) Icing sugar - 1/4 cup Vanilla essence - 1/2 tsp Sugar + water – 1 tbsp each for sugar syrup.

HOW TO MAKE EGGLESS RED VELVET CAKE

1. In a small bowl, whisk curd & water to make buttermilk. Keep aside.
2. In another wide bowl, take sugar and cooking oil. Mix till sugar melts. Then add the remaining wet ingredients and make a smooth liquid.  
3. Keep a sieve over this bowl. Sieve maida, baking powder, soda and cocoa powder.
4. Mix gently with a whisk to make cake batter. Transfer to a greased baking pan.
5. Bake in a preheated oven for 30 to 35 minutes. Check with toothpick.
6. Remove the pan and let the cake cool completely. Invert in a plate and cover with a cling wrap to avoid drying.
7. Now beat the heavy whipping cream adding icing sugar, vanilla essence till stiff peak using electric beater.
8. Slice the cake into two rounds. Drizzle sugar syrup all over the cake base.  Apply frosting. Decorate with piping nozzles as you like. Refrigerate the cake for an hour before use.
9. Cut the cake and enjoy chilled cake.

METHOD - STEP BY STEP PICTURES

In a small bowl, whisk thick curd + water. Make buttermilk. Set aside. In a wide bowl, whisk sugar and cooking oil. Mix till sugar dissolves. To this  add buttermilk, vinegar, vanilla essence, food color and mix well. Place a sieve over the bowl. Sieve maida, baking powder, baking soda and cocoa powder. Mix gently and make the cake batter. Batter consistency should be pourable and fall like ribbon. Take a baking pan, grease with cooking oil or butter at the sides & bottom pf pan. Dust the pan with maida & coat it completely. Pour the cake batter till half of the pan. Preheat convection oven at 180c for 10 minutes. Place the baking pan inside the oven and bake the cake for 30 minutes. Prick the cake with a toothpick and check if it comes out clean without batter. If not, bake for another 2 minutes to 5 minutes. Remove the cake pan and allow it to become warm. After 30 minutes, run a knife in the sides of cake and invert it in a plate.Cake falls smooth without sticking to the pan. Let the cake cool down completely if you are frosting it with cream. Else you can make pieces and serve warm as teatime cake immediately. After the cake cools down completely, cover the cake in a cling wrap or polythene cover and rest it for 6 hours to overnight. This will help to slice the cake without or with less crumbs. But If you want to apply icing on the cake, you can also slice it once the cake becomes warm but crumbs will be more. No problem, you can collect the crumbs and use it for decoration. Now remove the cling wrap. Slice into two using a knife or thread.Cut the cake into two roundels using a knife or thread as shown the picture below. Place the base on seperate plate.  Drizzle sugar syrup on both the layers. Do not add too much of sugar syrup. Cake base will become soggy. Stop adding sugar syrup once you feel the cake is completely wet by pressing with your fingers gently. To make frosting, take the heavy whipping cream in a wide bowl. Add icing sugar, vanilla essence. Whip it using an electric beater till soft peaks form. Remove more than half of this cream to another bowl and use it to apply on the cake base. Beat the remaining cream till firm peaks, add food color to a portion of it ( I used pink) and use it for piping. Apply cream on the cake base and layer the cake one over the other. Cover the top and sides with the cream. Now take the piping bag and insert a nozzle. Fill with cream. Decorate the cake as you like. If there are crumbs in the cake, you can sprinkle them all over the cake. Refrigerate the cake for an hour and then cut it. Enjoy !

Note

Do not reduce the quantity of cooking oil. Instead you can replace with soft butter. To substitute buttermilk, you can use 1/2 cup warm milk + 1 tsp lemon juice. Baking time may vary as per the oven settings. So keep an eye after 25 minutes. After you apply frosting on both of the cake base, refrigerate it for 30 minutes to set well. Then you can layer them and give the top coating. After coating the sides and top of the cake, again refrigerate it for 30 minutes. Finally you can do the piping design, refrigerate for 1 hour and cut it. All these steps helps to make the frosting set well.

Make this rich, creamy, soft, spongy, delicious looking eggless red velvet cake at home for birthdays, anniversaries and special occasions, enjoy !

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Sabudana Kheer Recipe – Javvarisi Payasam Recipe With Sugar - Sago Payasam

We celebrated Maha Shivaratri festival today. I made Sadudana kheer with sugar ( Sago kheer in English, Javvarisi payasam in Tamil, Sabbakki payasa in Kannada, Saggubiyam Payasam in Telugu, Sabudana kheer in Hindi) using big, white sago for the first time ( we call it as maavu javvarisi in Tamil). Its an yummy Indian dessert recipe.

 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

Chitra Ganapathy

INGREDIENTS

1 cup - 240ml White Sabudana / Sago / White javvarisi - 1/3 cup ( I used big ones) Water - 1.5 cups Boiled milk - 2 cups Sugar - 1/4 cup Saffron threads - Few Cardamom powder - 1/2 tsp Cashews and dry grapes - Few Ghee - 1 tsp ( to roast the nuts)

HOW  TO MAKE SABUDANA KHEER 

1. Wash the sabudana twice in enough water. Drain it.
2. Add 1/2  to 3/4 cup of water to it and soak it overnight or minimum 4 hours.
3. In a kadai, boil 1 cup of water. Add soaked sabudana with water.
4. Cook in medium flame till sabudana turns translucent. Stir constantly.
5. After its cooked well, add milk and boil for 5 minutes. Add saffron threads while milk boils.
6. Sabudana cooks completely. Add sugar. Mix well till sugar dissolves. Give a boil. Check for thickness and add more milk if needed.
7. 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

Take sabudana/ sago in a wide bowl and wash it twice adding enough water. Drain the water completely. Add 1/2 to 3/4 cup of water and soak it for minimum 6 hours to overnight ( 12 hrs). It will increase in size after soaking. Take a wide non-stick kadai. Add water and let it start to roll boil. Add sabudana with soaked water. Mix well and cook in medium flame till it turns translucent. It takes nearly 10 to 15 minutes to cook well. Stir occasionally to avoid sticking to the bottom of kadai and becomes like porridge. When its 80% cooked, add milk and boil for 5 minutes in medium flame.Add saffron threads while the milk boils. Kheer turns mild yellow in color due to saffron. If you want white colored kheer, avoid saffron. When the milk becomes slightly thick and sabudana is completely cooked, add sugar. Mix well and let the sugar dissolve. Check for consistency of kheer. If its too thin, let it boil for some more time. If its too thick, add little more boiled milk to bring desired consistency.Switch off the flame. Add cardamom powder to the kheer. Roast cashew + dry grapes till golden in 1 tsp ghee and add to the kheer. Mix well and serve warm. If you like to serve chilled, refrigerate the kheer for sometime  and serve. Remember this kheer thickens after it cools down. So add little milk and adjust its consistency when needed. Enjoy with yummy sabudane ki kheer along with poori , sabzi & rice for breakfast or lunch. !

Note

Quantity of milk should be adjusted as per your taste and desired consistency. For variations, you can directly cook sabudana in milk instead of water but milk may curdle. To avoid this, we are cooking in water firstly and add milk to it. If you are using small sized nylon sabudana, you don’t need to soak it. Just wash it twice and cook in water directly. Bigger sized sabudana needs to be soaked for more time.

Enjoy this yummy, creamy Sabudana kheer for festivals and occasions at home.

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