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How to make Sabudana Kheer | Kids special kheer

2020-04-11
  • Yield: 1
  • Servings: 4
  • Prep Time: 5m
  • Cook Time: 20m
  • Ready In: 30m

Healthy and tasty sabudhana kheer

Easy to make healthy kheer made with sabudana/ pearl sago. Sabudana is a corn starch extracted from tapioca root which has lots of health benefits. In Kerala it is known as chowari and we give this as babu food for infants. Sabudana is famous in both South India and North India. There are lots of recipes like sabudana khichdi, upma and snacks we make with sabudana. This sabuduna kheer is my son’s most favorite dessert. He named this kheer as “ball payasam” (because of the shape I guess 🙂 ). This recipe I made for his birthday and I decided to make it more special by adding nuts and tutti frutti. He liked the crunchy and chewy taste of the kheer. Add roasted nuts and tutti frutti while serving to make the kheer more crunchy. This kheer tastes yummier when chilled and you can replace sugar with jaggery. I have uploaded the video link above and you can also find the video in Malayalam here. I hope you all will like this kids special sabudana kheer recipe. You can also check my Kheer recipes collection.

Health benefits of sabudana [/blue_heading]

  • Sabudana is a good energy booster that is rich in fiber and calcium.
  • It controls blood pressure levels and promotes blood flow.
  • Sabudana is enriched with vitamin b6 and folate.
  • Fiber presents in sabudana helps to prevent gastric problems and constipation.
  • Act as a coolant
  • Good for digestion
  • Good baby food

Ingredients

  • Sabudana / pear sago - 1 cup
  • Milk - 4 cup
  • Cardamom powder - 1/2 spoon
  • Milkmaid - 1/4 cup
  • Butter - 25g
  • Nuts and tutti frutti - for garnishing

Method

Step 1

Wash and soak sabudana in cups of water for 1 hour

Step 2

Boil 4 cups of milk with sugar in a thick bottom vessel. Stir often and cook for 5 minutes.

Step 3

Drain sabudana and add to the boiling milk . Stir continuously. Cook for 10 minutes in low flame.

Step 4

Once the kheer starts thickening, add milkmaid. Stir well in low flame.

Step 5

Add butter, cardamom powder and continue to cook for 5 more minutes.

Step 6

Check consistency and if the kheer is so thick add warm milk

Step 7

Turn off the flame. Allow the kheer to cool. During the time of serving heat butter in a nonstick pan and nuts. Golden fry and add to kheer. This will give crunchy taste to the nuts. Garnish with tutti frutti.

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