Sabudana Kheer - Khoa Style
Summary
- This video demonstrates how to make a rich and creamy Sabudana Kheer without using traditional khoa (milk solids). The recipe involves soaking small pearl sabudana, reducing full-cream milk with cardamom, and then cooking the sabudana until soft, resulting in a delicious, melt-in-your-mouth dessert.
All Ingredients - Main Ingredients
- Sabudana (small pearl) 1/3 cup (approx. 10 tablespoons)
- Water (for soaking) 1/2 cup
- Milk (full cream) 1 liter
- Water (for pan) 1 cup
- Green Cardamom (crushed) 2
- Sugar 70 grams
- Pistachios (sliced) For garnish
- Almonds (sliced) For garnish
Tools You'll Need
- Pan
- Bowl
- Spatula
Plan Ahead
Up to 8 hrs of hands-off time you can shift to earlier.
- Step 1 · Overnight8 hrs
…ater runs clear. Add 1/2 cup of fresh water and soak for 8-9 hours or overnight until the sabudana doubles in size and becomes soft. Drain any excess…
Don't have an ingredient? Try these swaps
No Milk?
- Unsweetened almond / soy / oat milk (1:1)
- 1/2 cup evaporated milk + 1/2 cup water (per 1 cup)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Wash and Soak Sabudana
Add 1/3 cup (approximately 10 tablespoons) of small pearl sabudana to a bowl. Wash it thoroughly 4-5 times until the water runs clear. Add 1/2 cup of fresh water and soak for or overnight until the sabudana doubles in size and becomes soft. Drain any excess water before use.
Step 2: Prepare Milk
In a heavy-bottomed pan, add 1 cup of water to prevent the milk from sticking to the bottom. Then, add 1 liter of full cream milk.
Step 3: Boil Milk
Bring the milk to a boil over medium heat. Once it starts boiling, stir it well with a spatula to prevent it from overflowing and sticking.
Step 4: Add Cardamom and Reduce Milk
Add 2 crushed green cardamoms to the boiling milk. the heat to low and for , stirring occasionally, until the milk to about 3/4 of its original volume and thickens, forming a khoa-like layer on the sides of the pan.
Step 5: Add Sabudana
Scrape down the khoa from the sides of the pan and mix it into the milk. Add the soaked and drained sabudana to the milk. Stir continuously for to prevent the sabudana from clumping or sticking to the bottom.
Step 6: Cook Sabudana
Cover the pan with a lid and cook on low flame for until the sabudana becomes translucent and soft.
Step 7: Add Sugar and Dry Fruits
Uncover the pan. Stir in 70 grams of sugar and cook for another until the sugar completely dissolves. Add chopped pistachios and almonds (or your preferred dry fruits) and mix well.
Step 8: Check Consistency and Serve
Check the consistency of the kheer; it should be slightly thinner than desired as it will thicken upon cooling. The sabudana should be soft and easily mashed between your fingers. Turn off the heat. Serve the sabudana kheer in bowls, garnished with more sliced pistachios and almonds. Enjoy hot or chilled.
Pro Tips
• Soak sabudana for 8-9 hours or overnight for best results.
• Add a cup of water to the pan before milk to prevent the milk from sticking to the bottom.
• Stir the milk frequently while reducing to avoid burning and to encourage khoa formation on the sides.
• Scrape down the khoa from the sides of the pan and mix it into the kheer for a richer texture and flavor.
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