Sabudana Kheer - Khoa Style

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 8-9 hours 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. Reduce the heat to low and simmer for 15-20 minutes, stirring occasionally, until the milk reduces 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 reduced milk. Stir continuously for 2 minutes 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 5 minutes 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 2 minutes 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.

• 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.