Shravan Recipe: Sabudana Kheer Made With Date Palm Jaggery
Sabudana is widely consumed during Shravan as it is high on carbs and gives you an instant boost of energy, especially when you are fasting. It is also easy to digest and keeps you full for longer. Food blogger Taruna Deepak's mother's Sabudana Kheer recipe is made with date palm jaggery and is a must-try creamy, luscious, gluten-free dessert.
Image courtesy: Taruna Deepak
Taruna Deepak's obsession with date palm jaggery began a few years back when she tasted sweets made with khajur gud at a Bengali sweet shop. "There has been no looking back ever since and I keep looking for excuses to add it to any dessert that I make," reveals the food blogger.
Sabudana Kheer
Serves: 4-5
Ingredients
½ cup sabudana, tapioca pearl or sago
750 ml milk
½ cup date palm jaggery (scrapped and loosely packed)
½ tsp elaichi or cardamom Powder
Handful dry fruits (including almonds, pistachio, raisins and cashew nuts), chopped
1 tsp ghee
Method
Wash the sabudana till the water run clear.
Soak it in enough water for approximately 30 to 45 minutes.
Heat ghee in a small kadhai over low heat and and lightly toast the dry fruits. Remove from heat and keep aside.
Meanwhile, in a heavy-bottomed pot boil the milk. Keep stirring to prevent it from sticking to the bottom of the pot. Reduce the heat once it has come to a boil.
Drain the sabudana and add it to the milk.
Keep stirring as you allow the sabudana to cook over low-medium heat for approximately 25 to 30 minutes till the tapioca pearls begin to turn translucent.
Stir in the cardamom powder and check if the tapioca pearls are cooked. They should be translucent and soft to touch.
Take the pot off the heat and allow it to cool for 5-10 minutes before adding the jaggery.
Stir to combine the grated jaggery well into the kheer.
Keep some toasted nuts aside for the garnish and add the remaining nuts into the kheer.
You may serve the kheer warm, cold or at room temperature, garnished with the remaining nuts.
Note: The cooking time of sabudana will depend on the size and how long it is soaked in water.
Do not try and thicken this kheer as the gummy textured sago will thicken once it begins to cool.
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