Chalimidi, Vadapappu, Panakam - Andhra Naivedyam Recipes

 

Vadapappu, Chalimidi and Panakam are the 3 most popular and quick and easy naivedyam recipes of Andhra. It is usually prepared for Ramanavami , Varalakshmi vratham and on the first day of Navratri. 

All these 3 prasdams can be prepared under 10 minutes. Chalimidi is of two types. One is pachi chalimidi is an uncooked version which is made of rice flour and powdered jaggery. Second one is Pakkam chalimidi in which rice flour is cooked in jaggery syrup. In Tamil, it is called as Maavilakku. Today I have shared Pachi chalimidi recipe. 

Traditionally chalimidi is prepared using homemade processed rice flour. But today I have shared a quick version using store bought rice flour/Idiyappam flour. Vadapappu is also an easy, one ingredient naivedayam recipe prepared by soaking moong dal. It is similar to Karnataka's Kosambari.  Panakam is a sweet drink and a summer coolant that is prepared by mixing jaggery, dry ginger powder, pepper powder in water. 

Friends, do try these 3 easy, yummy Andhra special naivedayam recipes for festivals and offer to God.

Check out my other Andhra recipes too !

Chalimidi recipe, Vadapappu and Panakam

Chalimidi recipe, Vadapappu and Panakam - 3 Andhra special Naivedaym recipes

Cuisine: Andhra

Category: Sweet

Serves: 2

Prep time: 5 Minutes

Cook time: 5 Minutes

Total time: 10 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml

Chalimidi recipe Idiyappam flour / Homemade processed rice flour – 1/2 cup Powdered jaggery or powdered sugar – 1/4 cup ( I used organic brown sugar, so color is dark) Cardamom powder - 1/8 tsp Ghee - 1 tbsp Water - 1 tbsp or more as needed Vadapappu recipe Moong dal - 1/4 cup Water - to soak Panakam Recipe Water - 1 cup Powdered jaggery - 2 tbsp Dry ginger powder - 1/4 tsp Pepper powder - 1/4 tsp Edible camphor - a dash Cardamom powder - 1/8 tsp Lemon juice - few drops Tulsi leaves - to garnish

HOW TO MAKE CHALIMID, VADAPAPPU, PANAKAM - METHOD

1. To make Chalimidi, take the rice flour, jaggery, ghee, cardamom powder in a bowl.
2. Mix  well. Add little water if needed and make a non-sticky ball. Pachi Chalimidi is ready.
3. To make vadapappu, wash and soak moong dal in water for 1 hour. Drain the water completely and offer to God. 
4. For panakam preparation, mix jaggery and other ingredients in water. Filter the water.
5. Panakam is ready. Garnish with few tulsi leaves and offer to God on Ramanavami and other festivals.

METHOD - STEP BY STEP PICTURES

How to make pachi chalimidi : Take store bought idiyappam/ appam flour in a bowl. Add powdered jaggery ( I used organic brown sugar/Naatu sakkarai, so its color is too dark), cardamom powder, ghee. Mix well. Add 1 to 2 tbsp. water. Mix well and make a smooth ball. Pachi chalimidi is ready.  How to make vadapappu : In a bowl, take the moong dal. Wash and soak in enough water for an hour. Drain the water completely and take the soaked, wet moong dal. Offer to God. How to make panakam: Take one cup of water. Add powdered jaggery, cardamom powder, dry ginger powder and pepper powder. Add lemon juice and edible camphor. Mix well and strain it. Garnish with few Tulsi leaves. Panakam is ready to serve. Enjoy !

Note

Adjust the quantity of jaggery in chalimidi and panakam based on your taste.

3 easy and yummy Andhra special naivedyam recipes are ready !

Technorati Tags: chalimidi recipe,pachi chalimidi,vadapappu,vadapappu recipe,panakam,panakam recipe,andhra recipes,andhra naivedaym recipes,festival recipes,varalakshmi vratham recipes

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Bellam Paramannam In Pressure Cooker – Andhra Rice Payasam With Jaggery

 Paramannam is a rice based sweet dish that is most popular in Andhra. This Indian dessert recipe is also known as annam payasam, bellam paramannam in Telugu. In simple words, bellam paramannam is nothing but Andhra style rice payasam with jaggery.  It is one of the most important naivedyam recipes that is offered to God for festivals like Sankranti, Varalakshmi Vratham, Ganesh chaturthi, Navratri and much more. This sweet dish is prepared with rice, milk, sugar or jaggery, nuts and ghee.

Authentic paramannam is made by cooking raw rice in milk in an open pot. But I prepared this bellam paramannam in a pressure cooker. It took just 15 minutes for making this Andhra style payasam recipe. Consistency of paramannam depends on the quantity of milk and jaggery syrup. It looks thin when hot and it thickens over time. So you can adjust the quantity of milk as per the desired consistency. There are chances of paramannam getting curdled when you add jaggery syrup to the hot milk. So you should always add the jaggery syrup after switching off the flame. You can make it perfect all the time.

So friends, try this yummy Andhra style paramannam recipe during this Navratri festival and enjoy. Lets see how to make bellam paramannam recipe with step by step pictures.

Check out my other Andhra recipes too !

Paramannam recipe - Bellam paramannam

Andhra style rice kheer with jaggery - Bellam paramannam recipe with step by step pictures.

Cuisine: Andhra recipes

Category: Sweet

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Raw rice / Sona masoori rice – 1/4 cup Boiled Milk – 2 cups or Milk + water – 1 cup each Sugar or jaggery – 1/2 cup (adjust as per taste) Water – 1/4 cup for syrup Cardamom – 2 nos (crushed) Cashews and dry grapes/raisins - Few

HOW TO MAKE BELLAM PARAMANNAM RECIPE

1. In a pressure cooker base, take the rice, milk. Put a spoon inside the cooker to avoid splashing of milk.
2. Pressure cook in low flame for 2 whistles. Switch off the flame. Open, mash the rice well.
3. In a pan, melt jaggery and make a thin syrup.
4. Strain and add the jaggery syrup to the cooked rice when warm. Mix well.
5. Add the cardamom powder, roasted nuts. Boil in low flame for a minute.
6. Switch off the flame and serve hot or cold.

BELLAM PARAMANNAM - STEP BY STEP PICTURES

Wash the rice. In a pressure cooker base, take the rice, milk + water or milk alone. Add a pinch of salt. Mix well, drop a small plate or spoon inside the Cooker. It helps to avoid splashing of milk while it whistles.  Pressure cook in very low flame for two whistles.  Open the cooker after the steam is released. Remove the spoon. Mash the rice with a whisk and make it mushy.  Add some water if it's too thick. Boil for a minute. Remove and Set aside. In a bowl, take the jaggery and add water. Boil and melt the jaggery completely. Make a thin syrup. No need to bring any consistency. Switch off the flame and let the syrup becomes warm. Strain the syrup in a metal strainer. Add to the cooked rice. Mix well and check for consistency. Add more boiled milk or water if needed. Do not switch on the flame. Heat ghee in a small kadai. Roast the cashews and raisins till golden. Add to the paramannam. Add cardamom powder. Mix well. You can add a pinch of edibke camphor if you like. Now Switch on the flame and keep it very low. Boil for a minute or two. Mix now and then. Do not roll boil. Paramannan should be just heated. Switch off the flame and keep it aside. Serve hot or cold as you like. Enjoy !

Note

Adjust the quantity of jaggery as you like. Do not add hot jaggery syrup to the payasam. It may curdle. Instead of pressure cooking, you can cook the rice in an open pot. But keep stirring every now and then to avoid burnt bottom. You can also cook the rice in equal quantity of water and milk. You can add a pinch of edible camphor for more flavor.

Yummy, Andhra style rice kheer with jaggery is ready to serve. Tastes the best when served chilled.

Technorati Tags: Paramannam recipe,Bellam paramannam recipe,Andhra style rice kheer,paramannam with jaggery,paramannam in pressure cooker,how to make paramannam recipe,how to make bellam paramannam.

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Puran Poli With Wheat Flour – Wheat Flour Obbattu Recipe

Puran poli with wheat flour/ wheat flour obbattu – Recipe with step by step pictures
. Puran poli a popular festival sweet in Maharashtra. This sweet recipe is called by various names across India. They have small variations in ingredients and method of preparation. In Tamil, we call it as paruppu boli. In Kannada, its is obbattu / holige and Bobbatlu/ bobbattu in Telugu. After Ganesh chaturthi celebration, many of us must be thinking of using leftover chana dal pooranam that is prepared for kozhukattai / modak. Every year I make suzhiyan / susiyam using the leftover stuffing. So this year I prepared puran poli with wheat flour instead of maida for outer covering. It came out well and soft.

To make soft puran poli, I followed my chapathi / roti recipe  adding ghee and curd to make the dough. I rested the dough for 30 minutes and tried it. As I had already prepared Karnataka style obbattu/ holige, I followed the same steps and procedure for stuffing and rolling the puran poli. It came out so good. Myself and Sendhil liked it very much and had the same for our breakfast. I had a satisfaction of making obbattu without maida adding less oil/ ghee. Friends, If you have leftover pooranam/ Hooran/ stuffing prepared for the festival, you can make this puran poli recipe with wheat flour. You can make this poli thin or thick as you wish.

Check out my Karnataka style holige / Obbattu recipe with tips and tricks. 

Wheat Flour Puran Poli - Obbattu with wheat flour

Puran poli with wheat flour - Puran poli / Obbattu prepared with leftover chana dal puran

Cuisine: Indian

Category: Sweet

Serves: 5

Prep time: 30 Minutes

Cook time: 5 Minutes

Total time: 35 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml

For puran poli outer covering Wheat flour / Atta - 1 cup Water - as needed Salt - 1/4 tsp Curd - 1 tbsp Ghee or gingely oil - 1 tbsp Cooking oil - to drizzle puran poli while cooking For stuffing Chana dal - 1/2 cup Powdered jaggery - 3/4 cup Water - 1/4 cup ( to melt jaggery) Cardamom powder - 1/2 tsp Grated coconut - 1/4 cup

HOW TO MAKE PURAN POLI WITH WHEAT FLOUR

1. Wash and pressure cook chana dal in required water till soft.
2. Remove and drain the excess water. Mash or grind it coarsely.
3. Melt jaggery adding water. Strain the syrup. Add chana dal paste.
4. Add grated coconut, cardamom powder. Mix till thick like dough. Puran is ready.
5. Knead smooth dough with ingredients given above.
6. Make equal balls of puran and dough. Dust the dough ball with wheat flour.
7. Roll it and keep the puran balls. Seal and roll it thin or thick.
8. Heat dosa pan with oil. Cook the puran poli both the sides.
9. Remove and serve hot adding ghee on top. 

WHEAT FLOUR POLI/ OBBATTU - STEP BY STEP PICTURES

Prepare the stuffing / pooranam first. For this, pressure cook channa dal adding required water and a tsp of oil.Cook for 2-3 whistles in low flame. After the steam is released , mash the dal well with a ladle or grind it coarsely without water. Set aside.   To this mashed dal , add grated coconut and jaggery.  Mix till the mixture thickens and leave the sides of the pan & becomes non-sticky. Add cardamom powder. (If jaggery has impurities, boil and melt jaggery in little water Add this syrup to the cooked chana dal and cook till thick.)  Switch off the flame and allow it to cool. Make small lemon sized balls after the stuffing becomes warm. (TIP : If the pooran / Stuffing becomes watery and not thickens soon, you can add some besan flour ( say 1 to 2 tbsp) , mix without lumps and cook in medium flame till thick. Besan helps to thicken the stuffing soon.). Refrigerate the leftover stuffing till use. In a wide bowl, take the wheat flour, ghee, curd and salt. Mix well. Then add water gradually and make a smooth, non-sticky dough. Cover and let it rest for minimum 30 minutes. Take the dough after resting time. Make balls equal to or little lesser than the size of puran ball. Take one dough ball. Dust it with wheat flour or grease with oil. Roll it to palm size. Now place the stuffing ball in the middle. Seal the corners and flatten it slightly. Dust it again. Roll it gently to make a thick or thin puran poli. Arrange in a plate. Similarly make the remaining poli and arrange them without touching each other. Heat a dosa pan. Grease with oil or ghee. Drop the poli and cook till brown spots appear on one side. Flip and cook the puran poli on other side too.  Cook in medium flame patiently. Add ghee or oil if needed. Remove and arrange in a plate. Apply ghee on top to prevent drying. Cook the remaining poli and stack them one above the other to keep it soft. Enjoy hot or warm ! Store the leftover stuffing and dough in refrigerator.

Note

To make soft puran poli with wheat flour, you must add ghee or oil in the chapathi dough. Dough should be rested well to make soft obbattu. You can rest it for 30 minutes to 3 hours. If the puran / stuffing is watery and not thickening soon, you can add some besan flour and cook till it thickens. If the dough is too sticky, grease your hands with oil and roll the poli by patting it on a butter paper. If its non-sticky, you can dust in wheat flour and roll in a rolling pin. Always cook the poli in medium flame patiently till brown spots appear. Smear with ghee or oil whenever needed. Stack the cooked poli one above the other to keep it soft. Ghee helps to make the puran poli softer. But if you are health conscious, you can use gingely oil.

Try this yummy puran poli recipe with wheat flour and enjoy !

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Kondakadalai Sundal Recipe–Black Channa Sundal–South Indian Chana Sundal

In Tamilnadu, people make Sakkarai pongal and kondakadalai sundal for Varalakshmi pooja, Ganesh Chaturthi, Tamil new year and Navarathri festival. We make this sundal with white chana or brown chana. My MIL usually says it is auspicious to make black chana sundal( i.e Kala chana in Hindi, Black chickpeas sundal in English, Karuppu Konda kadalai sundal in Tamil) during festival days. Yesterday I prepared Sakkarai pongal and brown chana sundal for Varalakshmi vratham prasadam. Usually I make sundal in a simple way by grinding coconut, chilli and cumin seeds. I don’t ad any masala powder or fennel seeds if making for God. Some people also make this sundal by adding sundal podi. I will try post that version later during Navratri. Today lets see an easy method of making brown kondakadalai sundal recipe with step by step pictures.

Check out my other sundal recipes. 

Kondakadalai sundal - Black chana sundal recipe

South Indian style kondakadalai sundal recipe for festivals.

Cuisine: South Indian

Category: Sundal Recipes

Serves: Serves 4

Prep time: 10 hours

Cook time: 20 Minutes

Total time: 10H10H30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Brown chana / Kondakadalai / chickpeas - 1 cup Water - as needed Cooking soda / baking soda - a pinch (optional) To Grind Grated coconut - 1/3 cup Green chilli - 1 no Cumin seeds /Jeera - 1/4 tsp To Temper Coconut oil - 1 tbsp Mustard seeds - 1/2 tsp Curry leaves - Few Asafetida / Hing - 2 pinches >Red chilli – 1 no

HOW TO MAKE KONDAKADALAI SUNDAL RECIPE

1. Wash and soak black chana / kondakadalai overnight or for 6 hours.
2. In a pressure cooker, cook the channa till soft adding required water and a pinch of soda.
3. Drain the excess water and set aside.
4. Grind coconut, chilli and cumin seeds without water. Set aside.
5. In a kadai, heat oil. Temper mustard seeds, red chilli, curry leaves and hing.
6. Add the cooked brown chana and salt. Mix well.
7. Add the ground coconut and saute for few minutes.
8. Switch off the flame. You can add some lemon juice if you like.
9. Serve hot and enjoy !

KONDAKADALAI SUNDAL - STEP BY STEP PICTURES

Wash and soak black chana / kondakadalai in enough water for 6 hours to overnight. You can a pinch of cooking soda while soaking for when pressure cooking the chickpeas. After soaking drain the water, take the chickpeas in pressure cooker. Add required water and pressure cook in very low flame for 2 whistles. Remove the chickpeas and drain the cooked water. Grind coconut, green chilli and cumin seeds to a coarse paste without adding water. Set aside. Heat oil in a kadai. Temper mustard seeds, curry leaves, red chilli and hing. Add cooked chana, ground coconut mixture and required salt. Mix well and cook for few minutes in medium flame.   Switch off the flame. Add few drops of lemon juice if you like. Serve hot or warm. Enjoy !

Note

You can add baking soda to cook the chickpeas really soft. You can skip if you don’t want to use it. For variations, you can saute 2 red chilli or green chilli and add the grated coconut at the end. This is a No grind version. If you want masala flavor, you can grind fennel seeds instead of cumin seeds. You can also add a pinch of garam masala powder for more masala flavor. You can also add onion if you are not offering to God.

Try this easy, healthy black chana sundal and enjoy !

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Peanut Ladoo With Jaggery – Groundnut Laddu Recipe - Verkadalai Laddu

Peanut ladoo with jaggery

 I learnt this easy peanut ladoo with jaggery (Verkadalai vellam laddu in Tamil, Shenga laddu in Kannada) from my friend Shalini. Its just a two ingredients recipe with two step process. She told this laddu recipe is very special among her community people in Andhra (Telugu). There is also a popular snacks shop in Shevapet, Salem that sell this ladoo. My husband Sendhil loves peanut based low calorie snacks like peanut chikki / Kadalai mittai. When I was telling this to my Shalini, she suggested this healthy ladoo recipe with the same combination of peanut and jaggery just like chikki. As we all know peanut and jaggery when eaten together gives us immense health benefits. So I was double happy to learn this easy, low calorie peanut laddu recipe without ghee. I made this for my Thursday Guru Pooja neivdeyam. This laddu became a super hit recipe in my house😃. Friends, you too give a try. If you have roasted and deskinned peanuts in hand, you can make this laddu in the next 5 minutes. You can also pack it for kids and adults snacks box. This peanut laddu stays good upto one week. So you can make, store and enjoy anytime. Ok, lets see how to make this simple, easy, yummy and super healthy peanut jaggery ladoo with step by step pictures.

Check out my Peanut chutney recipes in this link.

Peanut ladoo with jaggery

Peanut ladoo with jaggery - Healthy, easy sweet recipe with peanuts.

Cuisine: Indian

Category: Sweet

Serves: 8 nos

Prep time: 5 Minutes

Cook time: 5 Minutes

Total time: 10 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup -250ml Roasted & Deskinned Peanuts - 1/2 cup Grated or powdered jaggery - 1/2 cup( add 2tbsp more for extra sweetness)

METHOD

1. Dry roast the peanuts in a kadai or microwave roast the peanuts for 2 to 3 minutes in high power.
2. Rub the roasted peanuts and remove the skin.
3. In a mixie jar, grind the peanuts coarsely.
4. Add the grated jaggery and grind again to smooth powder.
5. Make balls tightly and store in an air tight jar. Serve and enjoy !

METHOD - STEP BY STEP PICTURES

Dry roast the raw peanuts in a kadai. Roast  in medium flame till its skin crackles. Switch off the flame and let the peanuts be in the hot kadai. It will become crispy only after it cools down. So wait patiently. Alternatively you can roast the peanuts in microwave oven too. For this, spread the peanuts in a microwave plate. Roast in high power for 2 to 3 minutes. I kept in 800w power for 2 minutes 30 seconds. Switch off the microwave and let the peanuts be inside the hot oven. It will become crispy once it cool down. Now take the roasted peanuts in a small cloth bag(Manja pai) or in a plastic cover. Rub it well to remove the skin. Collect the roasted peanuts in a plate. Grind the roasted peanuts coarsely. Then add the grated jaggery and grind again to smooth powder. Check for taste. Add more jaggery and grind again if needed. Do not grind for long time continuously. Oil releases from the peanuts and becomes like a paste. So just pulse it to mix well. Remove the powder in a plate. Roll tightly and shape into ladoo. Store in an air tight jar and use it within a week. Enjoy !

Note

You can add 2 tbsp extra jaggery for more sweetness. Usually the ratio of peanuts and jaggery is 1:1.  Ghee is not needed as the oil from peanut helps to shape ladoo. You can add cardamom powder while grinding if you like.

Try this easy, yummy, healthy peanut ladoo for your kids and family. They will love it !

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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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