Ram Navami is one of the most sacred Hindu festivals and celebrates the birth of Lord Rama, the 7th avatar of Lord Vishnu. It falls during Chaitra Navratri in March-April and is a time for devotion, fasting and feasting. Across India, homes are filled with the aroma of traditional sweets like Sabudana Kheer, a fasting favorite made with sago pearls, milk and cardamom. But what if you could add a rich, chocolatey twist to this beloved dish?
Enter Silk Chocolate Sabudana Kheer Fusion—a perfect blend of old and new. This version keeps the creamy goodness of sabudana kheer but takes it up a notch with the smoothness of Silk Chocolate and a luscious finish. Whether you are preparing prasad for pooja or just want to add some excitement to your festive menu, this fusion dessert brings a modern twist to a classic. The subtle sweetness of sabudana pairs beautifully with the deep cocoa flavours and is loved by all ages.
This Ram Navami, celebrate tradition with a hint of innovation—because festivals are about keeping old flavors alive and making space for new ones!
Ingredients
Method
Sabudana is the main ingredient of this kheer, and the way you soak it makes all the difference. Rinse it thoroughly under running water until the starch washes away, then soak it in just enough water to cover it. Let it sit for 4-5 hours or overnight. If the sabudana is soaked in too much water, it can turn mushy when cooked.
Once soaked, sabudana needs slow cooking to absorb the flavors. Toss it into warm ghee for a minute before adding milk—this adds a rich taste and keeps it from clumping. Always cook on a low flame, allowing the pearls to turn translucent gradually. Rushing this step can leave them chewy in the center, which can affect the consistency of your kheer.
To achieve that, use full-fat milk and let it simmer for at least 10-15 minutes. As it thickens, the milk enhances the flavor of sabudana and chocolate, making the dessert more luscious. If you want an extra creamy kheer, stir in a spoonful of condensed milk while cooking.
Silk chocolate melts effortlessly but adding it too soon can cause it to mix unevenly. Once the kheer has thickened, turn off the flame and then stir in the grated or chopped chocolate. This ensures that the chocolate melts smoothly, blending into the kheer for a rich, chocolatey flavor. For a deeper taste, a teaspoon of cocoa powder can be added while the milk is simmering.
Like any good kheer, this one also benefits from some resting time. Once it’s ready, let it sit for 10-15 minutes before serving. This allows the sabudana to absorb the flavors, making every spoonful balanced and satisfying. Serve it warm for a comforting treat or chilled for a cooler twist on a hot day. Garnish with roasted nuts to add that final festive touch!
Even though this kheer has a modern twist, a bit of cardamom powder can bring in the comforting, familiar taste of a classic sabudana kheer. Crush fresh cardamom pods and add them while the milk is simmering—it enhances the aroma and beautifully complements the Silk chocolate without taking over the flavor.