Friday, February 4, 2011

Sabudanyachi Kheer - Indian Tapioca Pudding

This simple Tapioca pudding is made in both Maharashtrian and Gujarati families.

Sabudanyachi Kheer
साबूदाण्याची खीर
Tapioca Pudding
1/2 cup sago pearls or sabudaana, soaked in water for 4 - 6 hrs
1 1/2 cup milk
1/3 cup sugar (more or less per taste)

3 green cardamoms, peeled & crushed


1. Clean, rinse and soak saboodana in water for 4 to 6 hrs.
2. If there is any water, drain it. Boil soaked sabudana with milk on a low flame till each sabudana appears transparent. Keep stirring to prevent burning.
3. Add sugar and cardamom power.
4. Switch it off. Serve hot /warm or cold.
5. If you want to serve it cold, cover it with saran wrap to prevent skin forming over the milk.

Note -
1. My  mother-in-law always adds a generous pinch of Gujarati tea masala to this kheer. It adds an interesting twist to the sweet kheer.


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