Sabudana Kheer Hacks: What You Need to Know

Somehow a sweet, comforting bowl of sabudana kheer transports you straight to a state of complete familiarity and warmth. Indeed, one great sweet recipe with low calorie content for those who need light yet satisfying dessert. Sabudana is widely consumed even during fasting in India but can be used in versatile applications, to various savory and sweet dishes.

While Sabudana Kheer is a staple dessert for many celebrations, it does get a bit finicky sometimes, as the pearls tend to become sticky, or the kheer ends up being too runny or too thick. Don't worry! With some expert hacks, you can easily transform your Sabudana Kheer into a creamy, velvety dessert that will be loved by everyone. Here are some hacks that will ensure your kheer turns out just right, every time.

Recipe for Sabudana Kheer

Ingredients:

• ½ cup sabudana (tapioca pearls)
• 4 cups full-fat milk
• ¼ cup sugar (or to taste)
• ½ teaspoon cardamom powder
• 1 tablespoon ghee
• A pinch of saffron strands
• Chopped nuts for garnish (almonds, cashews, pistachios)

Method:

• Begin by washing the sabudana under cold running water till the water runs clear. Soak the sabudana in water for around 30 minutes, allowing them to soften. Heat ghee in a heavy-bottomed pan over medium heat. Add the soaked sabudana and sauté for about a minute so that the sabudana coat themselves with ghee and give out their natural fragrance.
• Pour in the milk and bring it to a boil. Once the milk begins boiling, reduce the heat and let it simmer gently. Stir occasionally so that the milk doesn't stick to the bottom. The sabudana will swell up and become translucent during the process of cooking. It should take about 10-12 minutes.
• Once the sabudana has softened and absorbed the milk, add sugar and stir until it dissolves completely. Sprinkle in the cardamom powder and saffron strands, mixing well. Cook for another 5-7 minutes, until the kheer reaches your desired consistency. Garnish with chopped nuts and serve warm or chilled.

10 Sabudana Kheer Hacks

Soak Sabudana Well

First and foremost, soak sabudana for at least 30 minutes before cooking. This helps the pearls get softened to allow easy cooking and better milk absorption. Soaking will prevent the pearls from becoming too sticky or hard in the kheer.

Use Full-Fat Milk

Use full fat milk for rich, creamy texture; use low-fat or skimmed milk to yield a runnier kheer of less creamier mouthfeel compared to Sabudana Kheer.

Cooking Sabudana in Ghee

Sauté the soaked sabudana in ghee before adding the milk. This makes it beautifully aromatic and easily cooks the pearls evenly. It is a very rich flavoring, indeed, and makes the kheer more indulgent and flavorful.

Add Saffron for Color and Fragrance

Soak saffron strings in warm milk before adding it to the kheer. This enhances the flavor apart from giving your Sabudana Kheer a vibrant golden color, making it look good too.

Adjust the Sweetness

Add sugar gradually while tasting. According to one's taste, it is possible to adjust the level of sweetness. You add a little sugar first and then add more while the kheer has cooked.

Stir Frequently

When the sabudana cooks, it is important to stir constantly so that the milk does not stick to the bottom of the pan. The stirring also prevents the pearls from clumping together and keeps the kheer smooth.

Use a Heavy-Bottomed Pan

A heavy-bottomed pan is your best friend when making Sabudana Kheer. It ensures that the milk heats evenly, preventing it from burning or curdling, and helps achieve that thick, creamy consistency.

Check the Consistency

The kheer will thicken as it cools. If it's too thick while cooking, add a bit more milk to reach the desired consistency. If it's too runny, let it cook a little longer to thicken up.

Garnish with chopped nuts

Put some final touches of toasted almonds or cashews and pistachios over your kheer for additional texture. These nuts may add another crunch to it, as well as supplement the creamy softness of the kheer with an earthy taste.

Keep it refrigerated for refreshing twist

Sabudana Kheer can be served either hot or cold. If you want it cold, you can refrigerate it for an hour before serving. The flavors develop more if you let it cool, and the cold version is good for hot weather.

Storage Tips for Sabudana Kheer

If you have some leftover Sabudana Kheer, you can store it in an airtight container in the fridge for 2-3 days. While heating up, a splash of milk should to be added to regain its creamy consistency since the kheer gets thickened in the fridge. Stir well while heating it to prevent it from sticking to the pan. If making it in advance, it is advisable to make it without sugar and add it just before serving because sugar can sometimes affect the texture of kheer when stored.