Bournville Infused Sabudana Kheer: Elevate Your Ram Navami Sweets

Ram Navami is on April 17, 2025, and it’s a day of devotion to celebrate the birth of Lord Rama . Temples are chanting, homes are lit up with diyas and we have satvik food on the table. Amongst all this, sabudana kheer is a favorite offering—light, creamy and perfect for fasting.

This year, give your sabudana kheer a luxurious twist with Bournville dark chocolate. The deep cocoa flavors go so well with slow cooked sabudana, creamy milk and natural jaggery sweetness. Roasted nuts give a nice crunch and saffron a festive aroma. And the result is a dessert that’s traditional yet indulgent for your Ram Navami spread.

Whether you serve it warm or chilled, this Bournville sabudana kheer is an elevated version of a classic. Garnish with slivered almonds, a drizzle of ghee and a sprinkle of cocoa powder and you’re done. One spoonful of this and your celebration becomes special!

Here Is How To Make Bournville Infused Sabudana Kheer

Ingredients:

• 1/2 cup sabudana (sago pearls)
• 2 cups full-fat milk
• 1/4 cup Bournville dark chocolate (grated)
• 1/4 cup sugar or jaggery (adjust as per taste)
• 1/2 tsp cardamom powder
• 1 tbsp chopped almonds
• 1 tbsp chopped cashews
• 1 tbsp raisins
• 1/2 tsp saffron strands (soaked in 1 tbsp warm milk)
• 1 tsp ghee

Method:

1. Wash the sabudana under running water and soak it in 1/2 cup water for at least 3-4 hours or overnight until soft.
2. In a heavy-bottomed pan, bring 2 cups of full-fat milk to a boil on a low flame. Stir occasionally to prevent burning.
3. Drain excess water from the soaked sabudana and add it to the boiling milk. Let it simmer on low heat for 10-12 minutes, stirring continuously until the pearls turn translucent.
4. Add sugar or jaggery and mix well. If using jaggery, let it dissolve completely before proceeding.
5. Lower the flame and add grated Bournville chocolate along with soaked saffron milk. Stir continuously until the chocolate melts and blends into the kheer.
6. Sprinkle cardamom powder and mix well. In a small pan, heat 1 tsp ghee and roast chopped almonds, cashews, and raisins until golden. Add this to the kheer.
7. Let the kheer cook for another 2-3 minutes, then turn off the heat.
8. Serve warm for a comforting experience or chill it in the refrigerator for a rich, cold dessert.
9. Top with more Bournville chocolate and almonds.

Simple tips To Make the Best Bournville Infused Sabudana Kheer

Soak Sabudana Just Right

Sabudana is the star of this dish and how you soak it determines the final texture. If it’s under-soaked it’s chewy; if over-soaked it’s mushy. The trick? Rinse the pearls thoroughly till water runs clear then soak in just enough water to cover them. Let it rest for at least 3-4 hours or overnight, so it becomes soft without losing shape.

Slow Cook the Milk

Don’t rush this step or your kheer will be bland. Always simmer the milk on low flame, stirring occasionally to bring out the natural sweetness and thicken it. This slow reduction helps the kheer to become thick without needing condensed milk.

Add Jaggery Instead of Sugar

If you want an earthy sweetness that complements the bitterness of Bournville chocolate switch sugar with jaggery. But remember—add jaggery only after turning off the flame as direct heat can curdle the milk. Dissolve it separately in warm milk before mixing.

Infuse Saffron in Warm Milk

Saffron isn’t just about color—it adds a royal touch to your kheer. Soak a few saffron strands in 1 tbsp warm milk before adding it to your kheer. This releases its full aroma and makes your dessert more indulgent.

Roast Sabudana

For an extra nutty flavor lightly roast the sabudana in ghee for a minute before adding it to the milk. This enhances the nutty flavor and prevents the pearls from clumping together while cooking.

Melt the Chocolate

If you add Bournville chocolate too early it loses its intensity. Instead stir in the grated chocolate once the kheer is almost done just before turning off the flame. This way it melts seamlessly into the kheer and gives it a rich chocolaty flavor without overpowering the other flavors.

Stir Constantly

Sabudana tends to stick to the bottom and form lumps. Solution? Stir continuously. A gentle stir every couple of minutes ensures evenly cooked, plump pearls without any clumps.

Temper Nuts in Ghee

No kheer is complete without dry fruits! But instead of adding raw nuts lightly fry chopped almonds, cashews and raisins in ghee before mixing them in. This enhances their flavor and adds a slight crunch to contrast the creamy kheer.