Today I had guests for lunch. My menu had to be simple and quick (I wanted to save cooking gas - refill was not in the offing). My choice for dessert was bead kheer ?. You may be wondering what on the earth is bead kheer. Well that is the name given to sabbakki payasa by my son when he was a toddler. He used to relish sabudana kheer so much that any festival menu had to have this dessert. Sabudana kheer is quick, simple and adorable. Kids love for the texture and adults for its taste. Sabudana kheer may me served hot or chilled. It fits the bill for both religious and social function's menu.
- Ease - very easy
- Preparation time - 5 minutes
- Cooking time - 10 minutes
- Sago/sabudana - 1 cup
- milk - 1 cup (boiled)
- Sugar - 3/4 cup
- Ghee - 2 spoons
- Cardamom -4
- Saffron - 10 strads
- Almonds - 5
- Raisins - 10 - 12
- Soak sabudana with 3- cups of water for 2 hours
- Soak saffron with a a spoon of milk
- Chop almonds and keep aside
- Cook sabudana till the sago beads become translucent with occasional stirring to avoid sticking to bottom and burning
- Add sugar, simmer
- Add milk, saffron, raisins and almond roasted with ghee
- Mix gently and serve
- Do not boil/heat after adding milk. Milk may curdle
- Hot milk may be added before serving
- Sabudana kheer is a very good source of nutrition while tummy is upset (traditional wisdom)
- For infants and sick persons or during fasts (vrata-upawas), Sabudana is considered an acceptable form of nutrition .
- Sabudana is tapioca sago. It is a processed, ready to cook food product manufactured using tapioca root also known as “Cassava”. It is used in a variety of dishes such as desserts like “kheer”, Khichadi, vada, bonda etc.