Sabudana or Sabakki is derived from Tapioca plant.Sabudana/Sabakki is used to make variety of dishes like Sabudana Khichadi(which is very popular breakfast in Maharashtra and mostly made on the day of Ekadashi-fasting day),Sabudana vada,Sabudana rotti(like thalipet),Ladoo and Payasa.After so many trials and errors I got this recipe right.Here is a recipe of Sabaduna Kheer.Hope you all enjoy...
Ingredients:
Sabudana/Sabakki – 1 Cup
Sugar – 1 Cup
Milk – 2 Cup
Cashews – 10-15
Raisins – 1/2 cup
Saffron strands – A few
Cardamom – 2-3
Pure ghee –1 1/2 tsp
Method:
In a Kadai add 1 tsp of ghee and fry Sabudana for a 3-4 mins.Transfer to a bowl.
Add half tsp of ghee and fry the cashews and raisins and keep aside.
Add 2 cups of water to the Sabudana and pressure cook.
Transfer the cooked sabudana to a kadai,add sugar,milk,cashews,raisins,saffron and cook on medium flame.Stir often to avoid catching of the bottom.Bring it to boil.Finally add crushed cardamom.
Serve hot or cold.
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